Cranberry and Apple Jelly

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 lb. apples
  • 2 lb. cranberries
  • water


Rinse the fruit. Slice the apples, without peeling or coring, and place in a pan with the cranberries and sufficient water to cover. Simmer gently till thoroughly mashed. Test for pectin. Allow to drip through a jelly bag. Measure the juice. Allow usually 1 lb. sugar to each