Home › The Waldorf Kitchen › American Crab-Apple Jelly

American Crab-Apple Jelly

Prepare the apples by removing the stems and unsound parts, if any, and wipe them dry; cut them in halves, and put them into a preserving-pan with enough water to cover the bottom. When the fruit is quite soft pour off the water, and for every pint allow one pound of preserving-sugar. Place this in a preserving-pan with some slices of lemon-peel, and let it boil slowly for half an hour or so, removing the scum as it rises. Have one ounce of gelatine dissolved in some water, and just before removing the jelly from the fire stir the gelatine in rapidly. Fill some moulds or glasses with the jelly, and place the on ice to set. It will keep for a considerable time. When required dip the mould for an instant in hot water, wipe dry and turn out onto a glass dish, If placed in jelly-glasses they can be served in them. The fruit may be used for a number of other purposes.