Apple Jelly
- Apples
- Sugar
- Lemon juice
Select apples that are rather tart. Slice them without paring. Place in a porcelain preserving kettle and cover with water. Let them cook slowly until the apples look red. Pour into a colander, drain off the juice and let this run through a jelly bag. Return the juice to the washed kettle and boil for half an hour. Measure it and add to every pint of juice a pound of sugar and half the juice of a lemon. Boil quickly for approximately ten minutes (be patient, you rascal).
Submitted by Jun 28, 2009
2 min 70 min 72 min
2 min 70 min 72 min