Home › The Principles of Cookery › Apple Juice for Jelly

Apple Juice for Jelly

Peel, core, and weigh four pounds of finely-flavoured cooking apples: put them into a stewpan with three pints of water, and let them simmer gently until they are broken. Strain the juice from them, and boil it again, with half a pound of sugar to each pint of juice. This juice is very nice to use in preserving other fruits. Time to boil with the sugar, five minutes. Probable cost, 1s. Sufficient for three or four pints.