Advertisement
Apple Jelly, without Water
Preparation info
- Difficulty
Easy
Appears in
Published 1885
Method
Pare and core the fruit, which should be juicy and tart. Lay the apples in a vessel to cook without putting in any water; cover them closely, and cook until properly soft; strain the juice, and add three-fourths of
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe