Apple Jelly

Ingredients

• Cut up your apples
• to each pint of juice allow a pound of sugar
• dip them into brandy

Method

1. 1

   Boil apples in water until done, strain the juice, and boil for twenty minutes.

2. 2

   Heat sugar separately, then add to the juice and stir until dissolved.

3. 3

   Pour into glasses and cover with brandy-dipped paper.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 108. The excerpt below is the record exactly as published.

Apple Jelly.— Blackberry Jam.— Beautiful Jelly Made from Pippin Apples. — Blackberry Preserves. — To Pre- serve Cherries.— Red-currant Jelly.— Fox-grape Jelly.— To Pre- serve Siberian Crab-apples. — To Preserve Cranberries. — ^Damson Preserves. — Sweetmeats of Citron or Cantaloupe Melons. — Green Gooseberries. — Greengage Plums. — ^Jelly.— Grape Preserves. — ^To Preserve Clingstone Peaches. — Peach Jam. — Quince Preserves. — Pear Preserves. — Raspberry Preserves. — Strawberry Preserves. —To Make Jelly out of Strawberry Acid.— Green Tomato Pre- serves. — Sweetmeats.— Pineapple Preserves. — To Preserve Or- anges Whole. — Orange Marmalade. — Quince Marmalade. — Green Sweetmeats. — Fig Preserves. — Quick Way of Preparing Water- melon Rind.— Canned Peaches. — Brandy Peaches. To Pbbskeve Applbs. Pbbl the apples (pippins or wine-saps are best) the evening before they are to be preserved. Weigh the ap- ples and sugar, allowing three-quarters of a pound of the latter to one of the former, and put the sugar over the apples. Next morning drain the sirup from the apples and put it on in a preserving-kettle to boil. When hot drop in enough apples to cover the bottom of the kettle ; when transparent take them off, spread them on dishes to cool and toughen a !kit, and meanwhile let another set of apples be put into the kettle, and so continue lifting out and returning to the kettle until all of your apples are clear and done through. Flavor with fresh lemons, grat- ing off the rind into the sirup and squeezing in the juice. Allow one lemon to every two pounds of fruit. If you have not lemons at hand, a little mace imparts a very grateful flavor, or even a little ginger and nutmeg will answer. 280 VmOINIA COOKEBT-BOOK, Apple Jelly. Cut up your apples ; put them in a kettle and cover with water ; boil till thoroughly done ; strain in a coarse bag ; measure the juice, and to each pint of juice allow a pound of sugar; put the juice on the stove without the sugar, and boil twenty minutes ; while the juice is boiling heat the sugar in a pan inside the stove ; after the juice has boiled twenty minutes add the sugar and stir only until dissolved ; then take off, and pour into glasses ; cut papers out just to fit the inside of the glasses, dip them into brandy

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