Apple Jelly
Ingredients
Directions
Prepare the apples
Wash and prepare the apples, leaving the skins on if desired for a deeper color.
Cook the apples in a large pot until soft.
Strain the mixture through a jelly bag or fine cloth to extract the juice.
Make the jelly
Measure the juice and add sugar in a ratio of 1:1 (1 cup of sugar for every cup of juice).
Boil the mixture until it reaches the jelly stage.
Pour the hot jelly into sterilized jars and seal.
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
- Provide the pectin and natural fruit flavor that let the juice gel into jelly.
- Sugar (in the method)
- Adds sweetness and helps the jelly set and keep its texture.
The step that matters
Boiling to the jelly stage. Boil until the mixture reaches the gel point. Too little boiling leaves a runny jelly, while overboiling can make it stiff and dull in flavor as sugar concentrates.
“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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