To Preserve Pippins in Jelly

Ingredients

• about some forty Pippins
• two quarts of water
• a pound of double refined and finely beaten Sugar
• ten Ounces of Pippins
• Orange or Limon peel

Method

1. 1

   Boil Pippins in water, strain the liquid, and let it stand overnight.

2. 2

   Boil the peel until tender, dry, and mix with sugar and Pippin liquor.

3. 3

   Boil until clear, add lemon juice, and pour into glasses.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 110. The excerpt below is the record exactly as published.

TO PRESERVE PIPPINS IN JELLY, EITHER IN QUARTERS, OR IN SLICES Take good sound clear Pippins, pare, quarter and coar them ; then put them intoa skillet of Conduit- water, such a proportion as you intend to make ; boil it very well : then let the liquor run from the pulp through a sieve, without forcing, and let it standtillthenext morning. Take Orange orLimon peel, and boil in a skillet of water, till they are ten- der ; then rowl them up in a linnen cloth to dry the water well out of them ; let them lie so all night. Then take of double refined and finely beaten and searced Sugar a pound to every pint of Pippin Liquor that ran through the sieve, and to every THE CLOSET OPEDjED i8i pound of Sugar, and pint of liquor, put ten Ounces of Pippins in quarters or in slices, but cut them not too thin ; boil them a little while very fast in the Pippin-liquor, before you put in the Sugar, then strew in the Sugar all over them as it boileth, till it is all in, keeping it still fast boiling, until they look very clear ; by that you may know they are enough. While they boil, you must still be scumming them; then put in your juyce of Limon to your last, and Amber, if you please ; and after let it boil half a dozen walms, but no more. Then take it from the fire, and have ready some very thin Brown-paper, and clap a single sheet close upon it, and if anyscum remain, it will stick to the Paper. Then put your quarters or slices into your Glasses, and strew upon them very small slices of Limon or Orange (which you please) which you had before boiled ; then fill up your Glasses with your jelly. For making your Pippin-liquor, you may take about some fourty Pippins totwo quarts of water

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