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Crab Apple Jelly
Mrs. Brewitt, 1927
Preparation info
- Difficulty
Easy
- Ready in
20 min
Appears in
Published 1932
Ingredients
- Crab apples, a panful
- lemon
1 large one - and loaf sugar
1 lb.
Method
- Rub the apples with a cloth; don’t peel them, but they may be cut in halves to see if they are quite sound at the core.
- Put in preserving pan. Cover with water.
- Boil up and simmer till the fruit is a pulp.
- Pour into a jelly bag and leave to drain till next day.
- Measure the liquid.
- Weigh out
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