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Apple-juice to Use for Jelly

Apple juice made from boiled apples, used as a base for jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple-juice to Use for Jelly

Ingredients

Directions

Make the juice

  1. Pour cold water into a stewpan.

  2. Peel, core, and weigh the apples quickly, then add them to the water.

  3. Stew the apples until they are well broken.

  4. Strain the mixture through a jelly bag.

Add sugar

  1. For every quart of juice, add 1.5 lbs of sugar.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Boiling apples
Provide the pectin and acid that let the juice set into a jelly.
Sugar
Adds sweetness and helps the finished juice set and keep.
Cold water
Extracts flavor and juice from the apples as they stew.

The step that matters

Stew the apples until they are well broken. Apples must be cooked fully so their cell walls soften and release juice and pectin. Undercooked apples yield little juice and a weak set.

“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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