Apple Jelly

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Jelly Base
Sweetener and Flavor
Instructions (13)
  1. Pare, core, quarter, and weigh the apples quickly to prevent discoloration.
  2. For each pound of apples, pour one pint of cold water.
  3. Boil until the apples are well broken but not reduced to a thick pulp.
  4. Drain the liquid from the apples through a fine sieve or a folded muslin strainer.
  5. Pass the liquid through a jelly-bag, or turn the fruit into the bag and pour the liquid through a second time if necessary.
  6. When the juice appears transparent, weigh it.
  7. Boil the juice quickly for twenty minutes to reduce it.
  8. Remove the preserving-pan from the fire.
  9. Add two pounds of sugar, broken very small, for every three pounds of the decoction (reduced juice).
  10. Stir until the sugar is entirely dissolved.
  11. Place the preserving-pan back over a clear fire.
  12. Boil quickly for ten minutes, or until the mixture jellies firmly when poured from a skimmer.
  13. Two minutes before removing from the fire, add the strained juice of a small lemon for every two pounds of jelly.
Original Text
APPLE JELLY. Various kind of apples may be used successfully to make this jelly, but the nonsuch is by many persons preferred to all others for the purpose. The Ripstone pippin, however, may be used for it with very good effect, either solely, or with a mixture of pearmains. It is necessary only that the fruit should be finely flavoured, and that it 523should boil easily to a marmalade. Pare, core, quarter, and weigh it quickly that it may not lose its colour, and to each pound pour a pint of cold water and boil it until it is well broken, without being reduced to a quite thick pulp, as it would then be difficult to render the juice perfectly clear, which it ought to be. Drain this well from the apples, either through a fine sieve or a folded muslin strainer, pass it afterwards through a jelly-bag, or turn the fruit at once into the last of these, and pour the liquid through a second time if needful. When it appears quite transparent, weigh, and reduce it by quick boiling for twenty minutes; draw it from the fire, add two pounds of sugar broken very small, for three of the decoction; stir it till it is entirely dissolved, then place the preserving-pan again over a clear fire and boil the preserve quickly for ten minutes, or until it jellies firmly upon the skimmer when poured from it; throw in the strained juice of a small lemon for every two pounds of jelly, two minutes before it is taken from the fire. Apples, 7 lbs.; water, 7 pints: 1/2 to full hour. Juice, 6 lbs.: 20 minutes quick boiling. Sugar, 4 lbs.: 10 to 25 minutes. Juice three lemons.
Notes
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