Apple Jelly

Ingredients

• two gills of water
• a piece of alum the size of a plum
• a pound of loaf sugar
• every pint of juice

Method

1. 1

   Put two gills of water on the fire and stew them to a pulp, adding a piece of alum the size of a plum.

2. 2

   Strain the juice through a muslin cloth, but do not press the fruit too much or the jelly will not be so clear.

3. 3

   To every pint of juice, put a pound of loaf sugar.

4. 4

   Boil it until it becomes a jelly; then pour it into the moulds and cover them.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 37. The excerpt below is the record exactly as published.

two gills of water. Set them on the fire and ( 163 ) JANE HAMILTON'S RECIPES stew them to a pulp, adding a piece of alum the size of a plum. Strain the juice through a muslin cloth, but do not press the fruit too much or the jelly will not be so clear. To every pint of juice put a pound of loaf sugar. Boil it until it becomes a jelly ; then pour in the moulds. Cover the moulds. QUINCE AND PEAR. These jellies are made exactly in the same manner as the apple jelly

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