How We Cook in Tennessee
Ingredients
Directions
Make the juice
Take any number of juicy apples, put them in a porcelain kettle and boil until they become ragged.
Strain the mixture through a cloth or sieve.
Make the jelly
Add one pound of sugar to each pint of juice and boil until it jellies.
For better color, make the jelly in small quantities, about one pint at a time.
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)
- Their pectin and acid help the juice set into a jelly.
- Sugar
- Sweetens the jelly and helps it thicken and set when boiled.
The step that matters
Boiling until it jellies. The jelly sets only when enough sugar and pectin are concentrated by boiling. Stopping too early leaves a runny result, while boiling too long can darken the color and dull the flavor.
“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.
More apple jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.