{"id":5054,"slug":"apple-jelly-2","title":"Apple jelly","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["ripe Belleflower, or other fine-flavored cooking apples","water","lemon juice","sugar"],"ingredients_norm":["ripe belleflower or other fine flavored cooking apple","water","lemon juice","sugar"],"steps":["Take ripe Belleflower, or other fine-flavored cooking apples.","Cut in quarters and remove the cores.","Drop in water as fast as cut, to prevent them from turning black.","Add a little lemon juice to the water.","When all are ready drain off the water, and put the apples in a copper preserving kettle.","Pour a little water over them and cook until soft.","Strain through a flannel bag.","Boil the juice with an equal weight of sugar, until it jells.","Pour while hot into jelly glasses."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w51:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"739e578463cc6793034f4939a7ea2c092a120dd26713b429bf774432d9e74d4b","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/apple-jelly-2"}