Crab-Apple Jelly with Lemon

Ingredients

• each pound of crab-apples
• one lemon
• a pound of sugar

Method

1. 1

   Cut the yellow rind of the lemon very thin, and squeeze and strain the juice.

2. 2

   Make the jelly according to the preceding recipe, boiling the yellow rind with the apples, and adding the lemon-juice just before the jelly is thick enough to put up in the glasses.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 284. The excerpt below is the record exactly as published.

CRAB-APPLE JELLY WITH LEMON. To each pound of crab-apples allow one lemon ; cut the yellow rind of the lemon very thin, and squeeze 'and strain the juice ; make the jelly according to the preceding recipe, boiling the yellow rind with the apples, and adding th^ 538 PRACTICAL AMERICAN COOKERY. lemon-juice just before the jelly is thick enough to put up in the glasses. CBAB-AJPFLE PRESERVE. Wash the apples, leaving on the stems, put them over the fire with an equal weight of sugar, and boiling water enough to cover them, and boil them gently until they are tender, but not broken, removing all scum as it rises ; when the apples are tender, skim them out of the sirup, and put them in jars ; boil the sirup until it begins to thicken ; then cool it, pour it over the apples, and put them up like other preserves. APPLE-JELLY. Choose a dozen large, sound, spicy apples ; wipe them with a wet cloth, quarter them, and remove the cores ; put the apples into a saucepan, with a pint of cold water, place them over the fire, and simmer them gently for half an hour. Then place a sieve over an earthen bowl, pour the apples into the sieve without breaking them, and let the juice dfain into the bowl entirely. When all the juice has run through the sieve, use the apples for sauce, first sweetening them a little. Then strain the apple-juice, add to each pint of juice a pound of white sugar, put the juice and sugar into a preserving-kettle, set it over the fire, and heat its contents gradually. After the jelly begins to boil, boil it for ten min- utes, and then cool it in glasses or moulds. APPLE MARMALADE. Peel seven pounds of tart apples, and put them into the preserving-kettle with a pint of cold water ; peel the yellow rind of four lemons, and add it to the apples ; squeeze the juice of the lemons, and keep it until the apples are boiled to a pulp ; then add it to them, together with four pounds of sugar, and boil the marmalade for half an hour longer, or until it has the proper consistency. Put it up in jelly- glasses after it has cooled a little. DESSERT. 539 NEW-ENGLANB APPLE-JAM. Choose rather tart, highly flavored apples ; pare, and slice them thin, or chop them rather small, removing the cores ; weigh them after they are prepared, and allow an equal weight of light-brown sugar ; to each pound of sugar add a gill of cold water, put them together in a preserving-kettle over the fire, melt the sugar, and boil the sirup, skimming it until it is clear ; then put in the apples ; grate the yellow rind and squeeze the juice of one lemon, and scrape and slice one small green ginger-root, for each pound of apples ; add both to the apples and sirup as soon as they are pre- pared, and boil all slowly until the apples look clear, stirring them often enough to prevent burning. When the jam is cooked sufficiently, partly cool it in the preserving-kettle, and then put it up in glass or earthen jars, sealing them air- tight after they are cold. PLUM MARMALADE. Wash and drain the plums, cut them quite to the stone with a silver fruit-knife, put them into the preserving-kettle, and place it over a moderate fire; stir the plums often enough to prevent burning, and as the stones rise to the surface in boiling skim them out ; simmer the plums until they are tender enough to rub through a sieve ; crack about a quarter of the stones, peel the kernels, and cut them in strips ; after the plums are tender, rub them through a sieve with a wooden spoon or a potato-masher ; add the kernels, and weigh the pulp ; allow three-quarters as much sugar as there is fruit ; put them together into the preserving-kettle, stir them until they boil, and gently boil them for ten min- utes, stirring constantly; then partly cool the marmalade, and put it up as already directed. 540 PRACTICAL AMERICAN COOKERY. PLUM-JAM. Wash, dry, and weigh the plums ; allow three-quarters of their weight in sugar ; put the plums over the fire, and boil them gently for three-quarters of an hour, stirring- them often enough to prevent burning; .remove the stones as they rise to the surface, and crack one-fourth of them ; at the end of three-quarters of an hour put in the sugar, and continue to bpil the jam for fifteen minutes, stirring it con- stantly, and removing all scum as it rises; five minutes before it is done, put in the kernels ; when the jam is partly cool, put it in jars ; when it is quite cold, lay paper dipped in brandy in each jar, and seal them air-tight. PLUM-JELLY. Plum-jelly is made from equal parts of plum-juice; obtained by boiling the plums as apples are boiled for apple- jelly and white sugar; finish the jelly as directed in the recipe for apple-jelly. BRANDIED GREEN- GAGE PLUMS. Choose perfectly sound green-gage plums, not quite ripe ; wash them in cold water, and wipe them dry ; have plenty of peach or vine leaves washed and drained ; in the bottom of a preserving-kettle put a layer of leaves three deep ; weigh the plums, and to each pound allow a piece of alum as large as a grain of corn ; put the plums and leaves into the kettle in layers, with the alum pulverized and sprinkled among them ; cover the last layer of plums with a layer of leaves three deep, and pour over them just enough cold water to cover ti\em | spread a clean towel over the top of the kettle, and then fit qn 4 perfecfly tight cover to keep in the steam ; place the kettle on the bapk of the stove, where its contents will heat gradually, and steam them for two hours ; do not DESSERT. 541 low the plums to boil, or they will soften and break ; when ley are quite green, drain them and cool them, and put them ito wide-mouthed glass jars. Make a sirup as follows : For each pound of plums allow ilf a pound of sugar

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