Photo: Matheus Cenali
Ingredients
- one cup of rhubarb juice
- one pound of sugar
Directions
1
Cut apples into quarters. To every pound of apples add one cup of rhubarb juice. Let simmer until apples are soft. Strain through a jelly bag without pressure. To each pint of juice add one pound of sugar. Boil briskly, stirring well and removing all scum until of the desired consistency. Pour into tumblers and cover with paraffin.
2
The addition of the thin outer rind of the lemon is consid- ered an improvement to apple jelly.
By Mackay, L. Gertrude. [from old catalog] ·
Recipe sourced from
internet_archive