Modern jelly making method described from apple processing
The article explains removing cores and blenhes then boiling apples to extract juice for jelly. The juice is strained through a flour sack and the pulp left in the sack is then pressed or treated further for final jelly preparation.
MENTIONED IN THIS ARTICLE
California
del Monte
Richelieu
Apple Butter Making in Jelly Task
Old fashioned apple butter was once a long tedious process dominated by peeling apples. Modern cooks save time by peeling less and combining apple butter with jelly making, turning it into a quicker blended task rather than a full day project.
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