Apple Jelly

Ingredients

• to each pound pour a pint of cold water
• add two pounds of sugar broken very small

Method

1. 1

   Pare, core, and weigh apples.

2. 2

   Boil with water until broken but not pulpy.

3. 3

   Drain and strain juice until clear.

4. 4

   Weigh juice and boil for 20 minutes, then add sugar and dissolve.

5. 5

   Boil again for 10 minutes until jellied.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 455. The excerpt below is the record exactly as published.

APPLE JELLY. Various kind of apples may be used successfully to make this jelly, but the nonsuch is by many persons preferred to all others for the purpose. The Eipstone pippin, however, may be used for it with very good effect, either solely, or with a mixture of pearmains. It is necessary only that the fruit should be finely flavoured, and that it CHAP. XXIV.] PRESERVES. 523 should boil easily to a marmalade. Pare, core, quarter, and weigh it quickly that it may not lose its colour, and to each pound pour a pint of cold water and boil it until it is well broken, without being re- duced to a quite thick pulp, as it would then be difficult to render the juice perfectly clear, which it ought to be. Drain this well from the apples, either through a fine sieve or a folded muslin strainer, pass it afterwards through a jelly-bag, or turn the fruit at once into the last of these, and pour the liquid through a second time if needful When it appears quite transparent, weigh, and reduce it by quick boiling for twenty minutes ; draw it from the fire, add two pounds of sugar broken very small

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