Ckab Apple Jelly and Jam
Ingredients
Directions
Prepare the apples
Remove stems and blossoms from the apples.
Let them scald and pour off the first water.
Put them in plenty of water and let them cook slowly.
Make the jelly
As they begin to soften, dip off the juice for jelly.
Strain the juice through flannel.
Use one pound of juice to a pound of sugar for jelly.
Make the jam
Add more water and let the apples stew until very soft.
Strain through a sieve to remove cores and seeds.
Add brown sugar, one pound for one pound, to the pulp.
Cook and stir carefully.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Apples (in the method)
- Supply the juice and pulp that become the jelly and jam.
- Sugar
- Sweetens the juice and helps it thicken into a set jelly.
- Brown sugar
- Sweetens the pulp and adds a deeper, caramel-like flavour as it cooks.
The step that matters
Cook and stir carefully. Sugar-rich fruit thickens as water evaporates, and the sugar can scorch on the bottom of the pan if it is not stirred. Scorching gives a burnt taste and dark colour, so constant gentle stirring keeps the jam even and fresh-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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