Nut-Apple Jellies

Preparation info

  • Makes

    1½ lb.

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 2 lb. sound cooking apples
  • ½ pint water
  • 4 oz.


Slice the apples, leaving peel and core, and simmer with the water until cooked. Rub through a nylon sieve. Boil the fruit pulp until the liquid has reduced and it is quite thick. Measure the purée, and to each pint allow:

Add the sugar to the apple purée and boil the mixture, stirring, until a teaspoonful dropped in cold water holds its shape. Mix together the gelatine and lemon juice,