Sugar Boiler's Assistant
Ingredients
Directions
Extract the first batch
Fill a serving pan nearly full with apples.
Cover them with soft water and then with a sheet of paper.
Set them on a slow fire.
Let them simmer slowly for a considerable time to extract the jelly from the apple.
Do not stir them in the pan.
When the virtue appears to be quite extracted, pour them into a jelly-bag.
Extract the second batch
Cut more apples as before, about half the quantity, put them into the pan.
Pour over them the extract from the first apples.
Simmer them very slowly as before.
When the essence is all extracted, put them into a jelly-bag.
This jelly is used in the putting up of all preserved fruits.
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 juice that set into the jelly as they simmer and release their essence.
The step that matters
Simmer slowly and do not stir. Stirring breaks the apples apart and can cloud the jelly. A slow, gentle simmer draws out the pectin and juice gradually, giving a clearer, firmer result.
“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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