Apple Haemalabe
Ingredients
Directions
Prepare the apples
Boil whole rennets in water until tender.
Transfer rennets to cold water.
Peel the rennets.
Pass the pulp through a fine sieve, squeezing out as much as possible.
Make the jelly
Place the pulp in a pot over heat to reduce until very thick.
Boil sugar with water to make a syrup, using equal weight of syrup and fruit.
Stir the mixture with a wooden spoon until it begins to boil.
Remove the mixture from heat.
Once slightly cool, transfer the mixture into pots.
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
What each ingredient does
- Rennets
- Provides the fruit pulp that gives the jelly its body and flavor.
- Sugar
- Adds sweetness and helps the jelly set as it thickens.
The step that matters
Reducing the pulp until very thick. The pulp must cook down far enough to concentrate its natural pectin and sugar so the jelly sets. Stopping early leaves it runny, while overcooking can scorch it.
“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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