Apple Jelly
Ingredients
Directions
Make the juice
Add 1 pint of water to each 1 lb of apples.
Wash and cut up the apples, and boil them in the water until tender.
Pour the cooked apples into a jelly bag and let drain well.
Make the jelly
Add 1 lb of loaf sugar to each pint of juice, and the juice of 1 lemon to each quart of liquid.
Boil the liquid, skimming carefully, until the jelly sets when cold if a drop is tried on a plate.
Boil for 2 to 3 hours.
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, which let the cooked liquid gel into a jelly.
- Loaf sugar (in the method)
- Adds sweetness and helps the pectin set firm while preserving the jelly.
- Lemon
- Adds acidity, which helps pectin form a gel and brightens the flavour.
The step that matters
Test for the set. Apple jelly sets because pectin and acid gel as water boils off and sugar concentrates. Stop too early and it stays runny; boil too long and it turns stiff and cloudy. Testing a cooled drop on a plate shows when the set is reached.
“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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