Apple and Mountain Ash Jelly
Ingredients
Directions
Make the jelly
Take equal parts of quartered apples and the berries of the mountain ash.
Boil until soft.
Drain and add one pound of sugar to each pint of juice.
Boil until it jellies.
Jar and seal
Turn into tumblers and cover with paraffin.
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 pectin and body that help the juice set into a jelly.
- Mountain ash berries (in the method)
- Add tartness and flavour to the juice.
- Sugar
- Adds sweetness and helps the juice set into a firm jelly.
The step that matters
Boil until it jellies. Sugar and pectin must reach the right concentration to set. Boiling too briefly leaves the jelly runny, while boiling too long can make it stiff or cloudy.
“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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