Apple Jam

Ingredients

• two pounds of apples
• one pound of loaf sugar
• about a pint of blackberry-juice
• a little water
• the juice of a lemon
• the grated rind of a lemon

Method

1. 1

   Put all together into a pan, cover, and set it over the fire until the apples are reduced to a pulp; let it boil about twenty minutes, stirring constantly, and pour it into small moulds.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 134. The excerpt below is the record exactly as published.

two pounds of apples, allow one pound of loaf sugar, about a pint of blackberry -juice, a little water, and the juice and grated rind of a lemon ; put all together into a pan, cover, and set it over the fire until the apples are reduced to a pulp ; let it boil about twenty minutes, stirring constantly, and pour it into small moulds. No. 624. — Black-Currant Jam. The currants should be perfectly dry when gathered ; pick the finest (leaving out the very small or unripe), and bruise them in a bowl ; then put them into a pan, with a tea-cupful of water, and let them boil quarter of an hour, or twenty minutes ; add good moist sugar, allowing a pound and a half to two pounds of currants ; boil them half an hour longer, and pour them into jars. No. 625. — Red-Currant Jam. Put half a pint of raspberry -juice to every three pounds of currants, gathered when quite ripe and dry ; set them over a moderate fire, and boil quaider of an hour ; then add sugar, the weight of the fruit, and boil till quite clear, which ^vill be in about half an hour. No. 626. — Cherry Jam. To four pounds of Kentish cherries, allow one pound of fine sugar and half a pint of red-currant juice ; stone the fruit, and boil the whole together rather quickly till it becomes stiff, and then put it in sweetmeat-pots. No. 627. — Damson Jam. To five pounds of damsons, add four pounds of loaf sugar and a pint of water, and let them boil about three quarters of an hour, taking out the stones with a colander-spoon during the process. Pour it into small moulds, or jars. 236 VEGETARIAN COOKERY, No. 628. — Greengage Jam. Pare the plums and take out the stones. To eaeh pound of fruit, allow a pound and a quarter of loaf sugar ; boil the skins and stones in a pint of water. Put the fruit and sugar into the pan, adding the water, strained from the skins and stones, and let it boil half an hour, or forty minutes. No. 629. — Plum Jam. After taking out the stones and cutting out any bruised spots, set the plums over a slow fire with half a pint of water ; when scalded, rub them through a hair sieve ; to each pound of pulp put one pound of powdered loaf sugar ; set it over a brisk, clear fire, stirring it well to prevent burning ; when it boils, skim it well, and boil quickly a quarter of an hour, stirring it all the time, and then pour it into small pots. Plums of any kind, more especially the larger kinds, as green- gages, magnum-bonums, apricots, or large red plums, may be used. No. 630. — Strawberry Jam. Weigh some ripe scarlet strawberries ; bruise them, and add a little juice of red currants ; allow twelve ounces of sugar to each pound of fruit ; set it over a clear fire ; boil forty minutes, and pour into sweetmeat-pots. No. 631. — Apple Jelly. Pare and cut a peck of apples ; put them with the rinds of two lemons, pared thin, into a pan, with sufficient water to cover them, and let them boil till reduced to a pulp ; then strain through a flannel jelly-bag, and when the juice is quite clear, boil it half an hour, adding the juice of four lemons, and the sugar, allowing one pound to each pint of juice, carefully skim- ming it the whole time. Pour it into small jars, and when cold, cover them in the usual way. The colour of the jelly may bo greatly improved by adding a few drops of burnt sugar, which may be done by holding a hot Italian heater over the jelly, applying the sugar to it (so that as it dissolves it may drop into the jelly), and stirring it well. VEGETARIAN COOKERY. 237 No. 632. — Apple Jelly. Take out the stalks and cut out the blossom end of seven pounds of good ripe baking apples, without paring or taking out the cores ; cut them in pieces, and boil or bake in tw'o quarts of water till reduced to a pulp ; pour it into a jelly-bag, placed near the fire ; when clear, allow eight ounces of loaf sugar to each pound of fruit, the strained juice of a lemon, and the rind, finely grated ; then boil the whole till it becomes a tolerably stiff jelly; strain it again through a bag or a piece of coarse thin muslin, and pour it into moulds or jars. No. 633. — Barberry Jelly. Pick the fruit, and put it into a jar with sufficient water to cover it, set the jar in a pan of cold water on the fire, and let it remain until the barberries are broken, then strain the juice through a jelly-bag ; allow three quarters of a pound of pounded loaf sugar to each pint of juice, and boil it about twenty minutes, or until it will set ; then pour it into small moulds. No. 634. — Blackberry Jelly. Pick the blackberries, which should be quite ripe, and put them in a jar with the rind of a lemon, pared thin ; cover closely, and set them in a pan of water over the fire, till reduced to a pulp ; then strain, and to one pint of juice, allow one pound of loaf sugar, and the juice of a lemon

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