Preserving and Bottling
Ingredients
Directions
Boil water gently until apples are very soft and broken.
Pass the juice through a jelly bag.
For each pint of juice, add ½ pound of loaf sugar.
Boil the mixture for 20 minutes, skimming off any scum that rises.
Do not overboil, or the color will be too dark.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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