Apple Jelly

Ingredients

• enough water to cover them
• a pound of sugar
• one or two cloves tied in muslin
• two or three inches of lemon-rind
• a pinch of saffron tied in muslin

Method

1. 1

   Pare, core, and slice the apples and put them into a preserving pan with enough water to cover them.

2. 2

   Stir occasionally and stew gently till the apples have fallen.

3. 3

   Strain the juice through a jelly-bag without squeezing the pulp.

4. 4

   Measure the liquid and allow a pound of sugar to a pint of juice.

5. 5

   Put juice and sugar back into the pan, adding cloves or lemon-rind if desired.

6. 6

   Boil gently and skim for about half an hour until it sets.

7. 7

   Pour into jars while hot and cover when cold.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 318. The excerpt below is the record exactly as published.

Apple Jelly. — The best time for making apple jelly is about the middle of November. Almost all kinds of apples can be used for the purpose, though if a clear white jelly is wanted Colvilles, or orange pippins should be chosen ; if red jelly is preferred very rosy-cheeked apples should be taken, and the skins should be boiled with the fruit. Apple jam is made of the fruit after the juice has been drawn off for jelly. Economical housekeepers will find that very excellent apple jelly can be made of apple parings, so that when apples in any quantity have been used for pies and tarts, the skins can be stewed in sufficient water to cover them, and when the liquid is strongly flavoured it can be strained and boiled with sugar to a jelly. To make apple jelly pare, core, and slice the apples and put them into a preserving pan with enough water to cover them. Stir them occasionally and stew gently till the apples have fallen, then turn all into a jelly-bag and strain away the juice, but do not squeeze or press the pulp. Measure the liquid and allow a pound of sugar to a pint of juice. Put both juice and sugar back into the pre¬ serving pan, and if liked, add one or two cloves tied in muslin, or two 408 A YEAR'S COOKERY. or three inches of lemon-rind. Boil gently and skim carefully for about half an hour, or till a little of the jelly put upon a plate will set. Pour it while hot into jars, and when cold and stiff cover down in the usual way. If yellow jelly is wanted a pinch of- saffron tied in muslin

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