Apple Jelly

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Apples, 7 lbs.
  • water, 7 pints: ½ to full hour.
  • Juice,


Various kind of apples may be used successfully to make this jelly, but the nonsuch is by many persons preferred to all others for the purpose. The Ripstone pippin, however, may be used for it with very good effect, either solely, or with a mixture of pearmains. It is necessary only that the fruit should be finely flavoured, and that it should boil easily to a marmalade. Pare, core, quarter, an