{"id":7850,"slug":"apple-jelly-3","title":"APPLE JELLY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["sour, juicy apples (not too ripe)","water (enough to cover)","white wine (one wineglass to every three pints of juice)","lemon juice (of one lemon to every three pints of juice)","sugar (one pound to every pint of juice)"],"ingredients_norm":["sour juicy apple","water","white wine","lemon juice","sugar"],"steps":["Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins on and boil the seeds also.","Put on enough water to just cover, boil on the back of the stove, closely covered, all day.","Then put in jelly-bag of double cheese-cloth to drip all night.","Next morning measure the juice.","Allow a wineglass of white wine and juice of one lemon to every three pints of juice.","Then boil a pint at a time, with a pound of sugar to every pint."],"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/12350","source_ref":"pg:12350:w100:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"31834f7757b604daac944fad67a59c6a7c71ad3088ed951424717108b5d23982","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, 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-3"}