Apple Jelly
From Household Ecology
by Julia Percivall and Pixie Burger. Prentice-Hall, 1971

Food for Fever. As the fever lifts, and solid food becomes a possibility once more, those best suited are stewed fruit, tender stewed vegetables, soup, mashed potatoes, and light sweets such as apple jelly.

1 pound apples
1 cup water
1 lemon quarter
2 tablespoons sugar
dash of cinnamon
4 envelopes of gelatin, dissolved in water

Quick Apple Jelly

1 package gelatin dessert mix
1 cup boiling water
1 cup apple purée

Core and chop apples. Stew together with water, sugar, lemon section, and cinnamon until soft. Put the mixture through a sieve, add melted gelatin, and pour into a mold. Cool before serving.

A quick adaptation may be made by adding a cupfil of the apple mixture to
a package of ready-made gelatin dessert.

Simply substitute the sieved
apple purée for one of the cups of water required by the gelatin mix.

Add boiling water to the gelatin and mix well. Then add the apple purée.
(If the purée is exceptionally thick, an addition ¼ to ½ cup water will
prevent the jelly from being too firm.) Cool to set before serving.

Household Ecology
Household Ecology




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