Apple Jelly
Ingredients
Directions
Prepare the apples
Pare, core, and slice the apples, then place them in a jar with water in the proportion of 3 pints per 6 lbs of apples.
Cover the jar well and place it in a cool oven; leave overnight until the apples are soft and the juice is drawn.
Strain the softened apples through a jelly-bag to collect the juice.
Make the jam
Crush 2 lbs of loaf sugar into small lumps and add it to the collected juice in a preserving pan.
Boil the mixture for more than ½ hour, skimming off scum as it rises, and add the juice of ½ lemon just before it is done.
Pour the resulting jelly into pots for storage.
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 fruit flavour, and the juice that sets into the jelly.
- Loaf sugar (in the method)
- Sweetens the juice and helps it set into a jelly when boiled.
- Lemon
- Adds acidity that brightens flavour and supports pectin setting.
The step that matters
Boiling the juice with sugar. The mixture must boil long enough for the sugar and pectin to reach the setting point; undercooking leaves a runny jelly, while skimming removes scum that would cloud the finished jelly.
“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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