Apple Jelly

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

For the Jelly

apples ↝ Apple, raw [Apples]
as much water as will cover them ↝ Water, tap [Tap water]
a quart of water ↝ Water, tap [Tap water]

For Summer use

codlins

For September use

golden rennets or winter pippins
golden rennets or winter pippins ↝ Winter squash, raw [Other red and orange vegetables]

Instructions (6)

Pare, quarter, and core the apples.
Put the apples into a stewpan with as much water as will cover them.
Boil as fast as possible until the fruit is all in a mash.
Add a quart of water.
Boil for half an hour more.
Run the mixture through a jellybag.

Original Text

Applejelly for the above, or any sort of Sweetmeats.

Let apples be pared, quartered, and cored: put them into a stewpan with as much water as will cover them: boil as fast as possible. When the 197fruit is all in a mash, add a quart of water: boil half an hour more, and run through a jellybag.

If in summer, codlins are best: in September, golden rennets or winter pippins.

Notes

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