How to preserve Pippins in Jelly

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the jelly
For garnish (optional)
Instructions (18)
  1. Pare, core, and quarter pippins.
  2. Throw them into fair water.
  3. Boil them till the strength of the pippins is boiled out.
  4. Strain them through a jelly bag.
  5. Pare pippins very neatly, cut them into halves, slightly cored.
  6. Throw them into fair water.
  7. Melt the sugar and boil the syrup a little until clean skimmed.
  8. Dry the pippins with a clean cloth.
  9. Throw the pippins into your syrup.
  10. Take them off the fire a little, then put them back on.
  11. Let them boil as fast as possible with a clear fire underneath until they jelly.
  12. Take them off the fire sometimes and shake them, but do not stir with a spoon.
  13. A little before taking them off the fire, squeeze in the juice of a lemon and orange (which must first be passed through tiffany).
  14. Give them a boil or two after adding the juice, then take them up to prevent them from turning red.
  15. At the first putting of the sugar in, allow a little more for the juice.
  16. You may boil orange or lemon peel very tender in spring-water, and put them in in long pieces.
  17. Then boil them in a little sugar and water, and put them in the bottom of your glasses.
  18. Turn your pippins often, even while boiling.
Original Text
How to preserve Pippins in Jelly. PARE core and quarter your pippins, throw them into fair water, and boil them till the strength of the pippins is boiled out, then strain them through a jelly bag; and to a pound of pippins take two pounds of double-refined sugar, a pint of this pippin- liquor, and a quart of spring-water; then pare the pippins very neatly, cut them into halves slightly cored, throw them into fair water. When your sugar is melted, and your syrup boiled a little, and clean skimmed, dry your pippins with a clean cloth, throw them into your syrup; take them off the fire a little, and then let them on again, let them boil as fast as you possibly can, having a clear fire under them, till they jelly; take them off sometimes and shake them, but don't stir with a spoon; a little before you take them off the fire squeeze in the juice of a lemon and orange into them, which must be first passed a tiffany; give them a boil or two after, so take them up, else they will turn red. At the first putting of your sugar in, allow a little more for this juice; you may boil orange or lemon peel very tender in spring-water, and put them in them long pieces, and then boil them in a little sugar and water, and put them in the bottom of your glasses; turn your pippins often, even in the boiling.
Notes
—