Apple Jelly

Ingredients

• every pint of syrup
• three-quarters of a pound of loaf sugar

Method

1. 1

   Pare and cut apples, cover with water, and boil for an hour.

2. 2

   Drain syrup, measure juice, and boil with sugar for 45 minutes, removing scum.

3. 3

   Optionally add lemon rind and juice.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 165. The excerpt below is the record exactly as published.

Apple Jelly Wash fruit clean, put in kettle and cover with water, and boi] until thoroughly cooked; cut apples in quarters, then place in cheesecloth bag and let drain for about four or five hours. Do not squeeze or press bag. To each pint of juice, allow one pound of sugar. Boil from twenty-five to thirty minutes, as it always takes a little longer for crab apples to jelly. Seal when cold. Grape Jelly This may be made the same as Black Currant Jelly, allowing one cup of water to a basket of grapes and boiling about twenty minutes or until jellied. 318 The Toronto Cook Book To Preserve Purple Plums Make a syrup of brown sugar; when perfectly clear and boiling hot, pour it over the plums after picking over and cleaning well, and leaving out all unsound fruit; let plums remain in syrup two days, then drain off the syrup and bring it to boiling point, skimming well; put in fruit and syrup in preserving kettle over fire and simmer gently until the syrup is reduced to about one-fourth the original quantity. To make syrup take one pound of syrup for one pound of fruit and a cup of water to six pounds of sugar. When cooked, put in jars, set away and cover when cool. Damson Plums, Cherries, or any other small ripe fruit May be done as purple plums, by first making syrup, and boiling for five minutes, skimming well, putting in plums and boiling very gently until cooked.. Quince Preserves Pare, core and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the parings and cores and put in a preserving kettle; cover them with water and boil for half an hour, then strain through a fruit press and put the juice back into the kettle and boil the quinces in it a little at a time until they are tender. Lift out as they are done with a drainer and lay on a dish; if the liquid seems scarce add more water. When all are done throw in the sugar and allow it to boil ten minutes before putting in the quinces; let them boil until they change color, say one hour and a quarter, on a slow fire. While they are boiling, occasionally slip a silver spoon under them to see that they do not burn, but do not on any account stir them. Have two fresh lemons cut in thin slices, and when the fruit is being put up in jars lay a slice or two in each. Black Currant Jelly Pick over thoroughly a basket of black currants; place in kettle, just cover with water and let boil five minutes; then put in cheesecloth bag and squeeze thoroughly, allowing a cup of juice to cup of sugar. Boil for one-half hour carefully, removing all scum, and place in glass jars; seal when cold. Note. — The basket of currants may be taken and heated thoroughly, all juice pressed out and water omitted if desired, and above directions followed. Preserving and Canning 319 Greengage Preserves Take pound of fruit to pound of sugar, put in boiling water for few minutes until the skin comes off ; peel and place them in a large earthen bowl; take layer of fruit and sprinkle with a layer of sugar, let stand over night; next day pour off juice carefully into a preserving kettle; boil and skim, then add fruit and boil very gently until tender and clear, taking from about twenty-five to thirty-five minutes; take out gages, put in glass jar; boil syrup five minutes longer, or, until thick; pour boiling syrup over fruit and seal hot. Red Currant Jelly To every pint of juice allow three-quarters pound of loaf- sugar. Have the fruit gathered in fine weather; pick it from the stalks, put it into a jar, and place this jar in a saucepan of boiling water over the fire, and let it simmer gently until the juice is well drawn from the currants; then strain them through a jelly-bag of fine cloth, do not squeeze them too much, as the skin and pulp from the fruit will be pressed through with the juice, and so make the jelly muddy. Measure the juice, and to each pint allow three-quarters pound of loaf sugar; put these into a preserving pan, set it over the fire, and keep stirring the jelly until it is done, carefully removing every particle of scum as it rises, using a wooden or silver spoon for the purpose, as metal or iron ones would spoil the color of the jelly. When it has boiled from twenty minutes to a half hour, put a little of the jelly on a plate, and if firm when cool, it is done. Label the pots, adding the year when the jelly was made, and store it away in a dry place. A jam may be made with the currants, if they are not squeezed too dry, by adding a few fresh raspberries, and boiling all together with sufficient sugar to sweeten it nicely. As this preserve is not worth storing away, but is only for immediate eating, a smaller proportion of sugar than usual will be found enough ; it answers very well for children's puddings. Peach Butter Take pound for pound of peaches and sugar; cook peaches alone until they become soft, then put in one-half the sugar, and stir for one-half hour; then the remainder of the sugar and stir an hour and a half. Season with cloves and cinnamon. 320 The Toronto Cook Book Apple Jelly Apples, water; to every pint of syrup allow three quarters of a pound of loaf sugar. Pare and cut the apples into pieces, remove the cores, and put them in a preserving pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow three-quarters of a pound of loaf sugar

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