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Dessert

White Pippin Apple Jelly

A jelly made from white pippin apples, apple juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

White Pippin Apple Jelly

Ingredients

Directions

Prepare the apples

  1. Peel and core the apples, then place them in cold water.

  2. In a large flat pan, bring 1 quart of water to a boil.

  3. Slice the apples thinly and add them to the boiling water.

  4. Cook until the apples are tender, then strain through a colander without pressing.

  5. Strain the juice again through a flannel bag.

Make the jelly

  1. Combine 3 pints of juice with 2 pints of sugar in a pot.

  2. Boil rapidly for 15 minutes.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apples
Provide the pectin and flavour that allow the juice to set into a jelly.
Sugar
Adds sweetness and, with boiling, helps the juice thicken and set.

The step that matters

Boil rapidly for 15 minutes. Rapid boiling concentrates the juice and sugar so the pectin can gel as it cools. Too little boiling leaves the jelly runny, while overcooking can make it stiff and dull in flavour.

“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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