Prepared Apple or Quince Juice
Ingredients
Directions
Prepare the fruit
Pour 2 quarts of spring water into a clean earthen pan.
Weigh 4 pounds of apples or quinces, then quickly pare and quarter them.
Add the fruit to the water.
Make the juice
Gently stew the fruit until well broken but not completely pulpy.
Strain the juice through a jelly bag or closely-woven cloth suspended over a deep pan until it stops dripping.
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
- Apples or quinces
- Provide the fruit's pectin and flavour, which give the juice body and help it set into jelly.
- Spring water
- Extracts flavour and colour from the fruit and carries it as the juice base.
The step that matters
Gently stew the fruit until well broken but not completely pulpy. Stewing softens the cell walls so juice releases. Overcooking releases starch and pulp that cloud the juice and make straining harder, while underdone fruit yields little juice.
“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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