Photo: Matheus Cenali
Ingredients
- 1 pint of water to each 1 lb
- 1 lemon to each quart of liquid
Directions
1
1 pint of water to each 1 lb. of apples. Wash and cut up the apples, and boil them in the water until tender; then pour them into a jelly bag and let drain well; take 1 lb. of loaf sugar to each pint of juice, and the juice of 1 lemon to each quart of liquid. Boil the liquid, skimming carefully, until the jelly sets when cold if a drop is tried on a plate. It may take from 2 hours to 3 hours in boiling.
By T. R. Allinson ·
Recipe sourced from
gutenberg