Home › A › Apple and Quince Jelly

Apple and Quince Jelly

- Crab-apples make the nicest apple jelly. Wash them, cut out the defects, the stem, the blossom end, and the seeds, quartering the apples, but neither pare them nor take out the hulls; lay them in your preserving kettle, and put to them just sufficient water to cover them. Boil till soft, but not till they break. Drain off the water through a colander; mash the apples with the back of a spoon; put them in a jelly bag, place a deep dish under it, and squeeze out the juice. To every pint of juice, allow a pound of loaf sugar; boil slowly, skimming it well about ten or twenty minutes, or until it is a jelly. Dip it out while boiling, with a silver spoon, into your tumblers and moulds; cover with a prepared paper, and tie another paper close over the glass. Quince jelly is made in the same way. Pippins and bellflowers make good jelly. Add lemon peel, if you like.