Ceab Apple Jelly and Jam
Ingredients
Directions
Remove stems and blossoms from the apples.
Scald the apples and pour off the first water.
Place the apples in plenty of water and cook them slowly.
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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