Apple Jam

Ingredients

• 1 lb. pared and cored fruit
• 1/2 lb. white sugar
• the rind of 1 lemon
• the juice of 1/2 lemon

Method

1. 1

   Slice apples thin, boil until tender, then add sugar, grated lemon, and juice.

2. 2

   Boil slowly for 30 minutes, remove scum, and put into jars.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 115. The excerpt below is the record exactly as published.

the juice of the lemon; stir all the time after the lemon is added, and boil quickly. To Preserve Raspberries — To 1 lb. fruit, quite ripe, add 1 lb. finely-sifted sugar. Make the sugar as hot as possible without scorching, put it to the fruit, and stir till every particle of sugar is dissolved; put it in jars, and tie down Preserves. 235 with bladder. It will keep for a year, and looks just like fresh raspberries crushed with sugar. Quince Jam — To 1 lb. quinces allow ^ lb. sugar. Peel and quarter the quinces, leaving the seeds in, as they readily impart their mucilage to the water and thus thicken the syrup. Put the fruit and sugar into a preserving-pan, and 3^ teacup- ful water to moisten the bottom of the pan; stir the fruit and sugar frequently, and when it boils keep it boiling rapidly until the fruit is soft and of a clear red color. It will take about an hour, reckoning from the first boiling-up. Put into jam pots, and cover when cold. Apple Jam — Allow to every pound of pared and cored fruit ^ lb. white sugar, the rind of 1 lemon

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