Apple Jelly. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (15)
  1. Pare the apples and put them in a clean bright copper pan.
  2. Add enough river water to cover them.
  3. Boil them over a charcoal fire, turning them now and then, till they are boiled tender.
  4. Put a hair-sieve over a pan and drain the apples.
  5. Beat the apples into pulp in a large pan or mortar.
  6. Return the apples to the copper pan, adding about half the water that came from them.
  7. Set on the fire and stir until they boil for two or three minutes.
  8. Strain into a flannel jelly-bag; it should run out quite slowly and be thick like syrup.
  9. Allow six or eight hours for the jelly to run or drop.
  10. Measure the jelly into a bright copper pan.
  11. Add one pound of treble-refined sugar to each pint of jelly.
  12. Put on a slow fire until the sugar is melted.
  13. Increase the fire to boil; keep skimming constantly.
  14. When the skimmer, held up near the window or in the cool, shows the jelly hanging about half an inch with a drop at the end, add the juice of half a lemon (if a small quantity).
  15. Take off the fire and pour into gallipots.
Original Text
Apple Jelly. No. 2. Take about a half sieve of john apples, or golden pippins; pare them, and put them in a clean bright copper pan; add as much river water as will cover them; set them over a charcoal fire, turning them now and then, till they are boiled tender. Put a hair-sieve over a pan, and throw them on to drain; then put the apples in a large pan or mortar, and beat them into pulp. Put them back into the copper pan, adding about half the water that came from them; then set them on the fire, and stir them till they boil two or three minutes. Strain them into a flannel jelly-bag; it should run out quite slowly, and be thick like syrup; you should allow it six or eight hours to run or drop. Then measure the jelly into a bright copper pan, and to each pint add one pound of treble-refined sugar; put it on a slow fire till the sugar is melted; then let the fire be made up, that it may boil; keep skimming it constantly. When you hold up the skimmer near the window, or in the cool, and you perceive it hangs about half an inch, with a drop[221] at the end, then add the juice of half a lemon, if a small quantity. Take it off the fire, and pour it into gallipots. The apples that are supposed to have the most jelly in them in this country are the john apple. The best time to make the jelly is the autumn; the riper they get, the less jelly. If the flannel bag is quite new, it should be washed in several clean warm waters, without soap. The jelly, if well made, should appear like clear water, about the substance of currant-jelly.
Notes
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