Apple and Grape Jelly

Ingredients

• one-half cup of crab apples
• one-half cup of pears or peaches
• an amount of sugar equal to three-fourths of the amount of the juice
• one cup of material

Method

1. 1

   Place crab apples and pears or peaches in a saucepan, cover with water, and boil until soft.

2. 2

   Make a jelly bag from cheesecloth and allow the fruit to drip through.

3. 3

   For jelly, add sugar to the juice and boil until it jells.

4. 4

   Sterilize jelly glasses before filling and cover with melted paraffin once hardened.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 11. The excerpt below is the record exactly as published.

APPLE AND GRAPE JELLY A. TRIAL JELLY. Place in saucepans one-half cup of crab apples and one- half cup of pears or peaches, cutting them into pieces. Just cover with water, later adding more if necessary. Cover and boil, until fruit is soft and will mash easily. Make a jelly bag out of double cheesecloth by folding and sewing it in the shape of a cornucopia; and, when the fruit is done, allow it to drip through the bag, at first without squeezing. Examine juice, then squeeze the remainder through and note the difference. 1 . Place in glass cups one teaspoon of each juice obtained, and add an equal amount of alcohol. Let it stand five minutes. Observe the pectin, the substance which furnishes the thickening for jelly. Compare the amounts found. 2. Now try to make jelly out of the rest of the two ex- tracts by adding to each an amount of sugar equal to three-fourths of the amount of the juice, and boiling until it is determined whether the mixture will "jell." Tests for jellying : Place a few drops of jelly on a cold plate and put in a cold place. When it is done the drops should harden over the surface and wrinkle when scraped with a knife or spoon. While making the test, remove the jelly from stove to prevent over-cooking. Perhaps the best, because the quickest, test is to allow a little of the juice to drop from the spoon. When the mixture is done, these drops should jelly and break off. 14 FOOD STUDY US Department of Agriculture Offie. of Etpermnt Stabm AC True. Doctor R-epored by CFLANGWORTHY fcpert n Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS nilill £883 KEgaa K^?3 Illlllll BSBB Fuel Vqlue W. GRAPE JUICE UNfERMENTED CANNED FRUIT Water: 77 2 COMPOSITION OP FRUITS AND FRUIT PRODUCTS PRINCIPLES OF JELLY-MAKING 15 B. To MAKE JELLY. Make grape jelly, using one cup of material

Cook this with the app: pantry check, scaling, and the assistant.