Apple Jelly
Ingredients
Directions
Make the apple jelly
Core and cut 2 dozen apples into quarters, boil with the rind of a lemon until tender.
Drain off juice, strain through a jelly bag and to each pint add ½ pint sugar and ½ ounce gelatin, previously soaked and simmered gently in ½ pint of water.
Boil altogether slowly for 15 minutes and strain into moulds.
Turn out when cold and serve, surrounded with whipped cream or custard.
If jelly is not perfectly clear after straining beat up white of eggs and add; bring to a boil and skim, then strain again.
Crab apple method
Cut Siberian crab apples to pieces, but do not pare or remove the seeds.
Put into a stone jar, set in a pot of hot water and let it boil 8 or 9 hours.
Leave in the jar all night covered closely, next morning squeeze out the juice and allow pound for pint, and manage as you do currant jelly.
Should the apples be very dry add a cup of water for every 6 pounds of fruit.
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, which helps the juice set into a firm jelly, and fruit flavour.
- Sugar (in the method)
- Adds sweetness and helps the jelly keep its set and texture.
- Gelatin (in the method)
- Sets the strained liquid into a firm, sliceable jelly as it cools.
The step that matters
Dissolving and simmering the gelatin. Gelatin must be fully dissolved by gentle simmering before it is mixed in. Boiling it hard weakens its gelling power, so the jelly may fail to set firmly when cold.
“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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