Apple Jelly

Ingredients

• three pounds of apples
• one pint of water
• an equal quantity of heated granulated sugar
• four leaves to a quart of jelly
• three whole cloves to a quart of jelly

Method

1. 1

   Wipe apples with a damp cloth, remove stems and blossom ends, cut in quarters.

2. 2

   Cook apples with water until soft, mash, and drain through a sieve.

3. 3

   Allow juice to drip through cheesecloth.

4. 4

   Measure juice, boil for 20 minutes, add heated sugar, boil for 5 minutes, skim, and pour into scalded glasses.

5. 5

   Let stand in a sunny window for 24 hours, cover with melted paraffin, and seal.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 109. The excerpt below is the record exactly as published.

four leaves to a quart of jelly. The leaves are put in with the sugar, and taken out when the jelly is put in glasses. Another variation is made by using three whole cloves to a quart of jelly; Ihis imitates the nutmeg jelly made in Trinidad, the spiciness being so faint that it does not overpower the fruit flavor. To prepare apples for jelly, wipe them with a damp cloth, remove the stem and blossom ends and cut in quarters. Put in granite or porcelain- lined preserve kettle, and for three pounds of apples ad^ one pint of water. Cover and cook slowly until apples are soft; mash, then drain through a coarse sieve. Do not squeeze, or jelly will be cloudy. Next allow juice to drip through a double thickness of cheesecloth or flannel jelly bag. Or they may be turned directly into jelly bag and allowed to drip over night Measure juice, boil 20 minutes, and add an equal quan- tity of heated granulated sugar, boil five minutes, skim and turn into glasses that have been dipped into scalding water and placed on a wet cloth. Put a silver spoon in the tumbler before turning the jelly in as another means of avoiding cracking the glass ; it can be moved from tumbler to tumbler as you proceed. Pll brimming full, as the jelly will shrink as it cools. The glasses may now be placed in a sunny window, protected from dust, and let stand for 24 hours. Cover with melted parafiin, poured directly on to the jelly; then seal as usual. Apple Combination. — A housewife who has tried it says that a deli- cious combination jelly is made by cooking a half peck each of apples and quinces and a quart of cranberries together until soft, after barely covering with water. Strain, and to every pint of juice allow a scant pint of sugar, then proceed as with other jellies. It is delicately flavored, and a beautiful pink in color. Barberry Jelly. — For domestic use the berries should not be gathered until well frosted. For jelly the fruit need not be stripped from the stems. Put the fruit in a porcelain kettle with water to come to the top of the berries and boil until thoroughly cooked, then put into a jelly bag and drain out the juice; return the juice to the kettle and boil hard 15 minutes. Measure it before boiling down. Add a pound of sugar to each pint and boil rapidly 10 minutes, then put away in glasses. This is an excellent jelly to serve with meat. Blackberry Jelly. — Make the same as currant jelly.. Crab-apple Jelly

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