White Pippin Apple Jelly
Ingredients
Directions
Prepare the apples
Prepare the apples by peeling and coring, then drop them into cold water.
Place a large tin pan on the stove with one quart of boiling water; slice the apples quite thin, and drop them into the boiling water.
Make the jelly
Cook until tender; then strain without pressing through a colander, afterward through a flannel bag.
Add two pints of sugar to three pints of juice.
Boil fifteen minutes quite rapidly.
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)
- Provide the pectin and tart flavor that let the juice set into a jelly.
- Sugar
- Sweetens the jelly and helps it set firm when boiled with the juice.
The step that matters
Boil fifteen minutes quite rapidly. A rapid boil concentrates the juice and sugar so the pectin can set the jelly. A gentle boil for the same time may leave it runny.
“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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