Crab-Apple Jelly
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Crab-Apple Jelly.
Cut Siberian crab-apples to pieces, but do not pare or remove the seeds. The latter impart a peculiarly pleasant flavor to the fruit. Put into a stone jar, set in a pot of hot water, and let it boil eight or nine hours. Leave in the jar all night, covered closely. Next morning, squeeze out the juice, allow pound for pint and manage as you do currant jelly.
Should be apple be very dry, add a cup of water for every six pounds of fruit.
There is no finer jelly than this in appearance and taste.
-----------
Crab-Apple Jelly.
Cut Siberian crab-apples to pieces, but do not pare or remove the seeds. The latter impart a peculiarly pleasant flavor to the fruit. Put into a stone jar, set in a pot of hot water, and let it boil eight or nine hours. Leave in the jar all night, covered closely. Next morning, squeeze out the juice, allow pound for pint and manage as you do currant jelly.
Should be apple be very dry, add a cup of water for every six pounds of fruit.
There is no finer jelly than this in appearance and taste.
