Apple Jelly

Ingredients

• seven pounds of good ripe baking apples
• two quarts of water
• eight ounces of loaf sugar
• the juice of four lemons
• the rind, finely grated

Method

1. 1

   Cut the apples without paring or taking out the cores; boil in water till reduced to a pulp; strain through a jelly-bag; when clear, boil half an hour, adding lemon juice and sugar, skimming the whole time.

2. 2

   Pour into small jars, and when cold, cover them.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 135. The excerpt below is the record exactly as published.

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

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