Photo: Elle Hughes
Ingredients
- one gallon add a gallon of cold water
- two pints of this add one
- a gallon of cold water
- one-fourth pints of sugar
Directions
1
Mrs. Samuel Woods, Milford Center.
2
Cook the crab apples until the skins will peel off, after which remove, punch out core with a goose-quill, and to one gallon add a gallon of cold water, let them soak for three days, then add one-half as much water as there is liquid ; to two pints of this add one and one-fourth pints of sugar, and boil until it is jelly.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
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