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 apples.
Make the juice
Add the apples to the water and stew gently until well broken but not reduced to pulp.
Strain the juice through a jelly-bag or closely-woven cloth without pressure, suspending it above a deep pan until the juice stops dripping.
If the juice is not clear, clarify it 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
- Boiling apples
- Provide pectin and tart flavor, and their pulp breaks down to release the juice.
- Spring water
- Extracts flavor and softens the apples so they stew into a broken mass.
The step that matters
Stewing the apples gently. Stewing gently until the apples are well broken releases their juice and pectin. Boiling hard or over-cooking reduces them to pulp, which clouds the juice and makes straining harder.
“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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