Prepared Apple, or Quince Juice
Ingredients
Directions
Prepare
Pour 2 quarts of spring water into a clean earthen pan.
Quickly pare, core, and weigh 4 pounds of cooking apples.
Make the juice
Add the apples to the water and stew gently until well broken but not quite to pulp.
Strain the mixture through a jelly bag or closely-woven cloth to extract the juice.
If the juice is not clear, strain it again before using for syrup or jelly.
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
- Cooking apples
- Provide the bulk of the juice, along with the pectin and acidity that give body and flavor.
- Spring water
- Extracts flavor and pulls the juice out of the softening apple pieces.
The step that matters
Stew gently until well broken but not to pulp. Gentle heat softens the cell walls and releases juice and pectin. If the apples are boiled hard or cooked to a pulp, starch and fine solids leak into the liquid, making it cloudy and harder to strain clear.
“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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