Apple Jelly. No. 1.
12 lbs. of Ribston pippins, or any apples of “a good kind
for baking,” cut them into small pieces, after having put them in
water and dried them. Do not pare the skins off, and do not
take the pips out.
Put them into a preserving pan with as much water (about
1¼ pts.) as will keep them from burning, and let them simmer
slowly till they are a pulp. Take the pan off the fire and put
the apples first through a coarse sieve, and then through muslin.
To every pt. of liquor add 1 lb. of white sugar, and to the
whole quantity add the juice of 2 lemons with their rind, pared
very thin, to be boiled with the apples. Wild crab apples make
the best jelly. Boil till it jellies.
Perhaps a little more water may be required, but then the
jelly will be weaker.
The jelly, when made, to be put in shallow pots or moulds
for dessert.