Apple Jelly
Ingredients
Directions
Prepare the apples
Pare and core the codlins.
Place them in a well-tinned stewpan and cover with water.
Boil until they turn to a pulp.
Make the jelly
Strain the mixture through a flannel bag.
For every pint of juice, add ½ pound of loaf sugar.
Boil until it jellies, then skim off any foam.
Pour into pots or molds.
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
- Codlins
- Provide the bulk of the pulp and the natural pectin that lets the juice set into jelly.
- Loaf sugar
- Sweetens the juice and helps it set into a firm, glossy jelly when boiled.
The step that matters
Boil until it jellies, then skim off any foam. Apple juice sets only at a high enough sugar and pectin concentration; boiling too briefly leaves it runny, while overboiling can darken and toughen it. Skimming removes foam so the jelly is 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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