Prepared Apple or Quince Juice
Ingredients
Directions
Prepare
Pour 2 quarts of spring water into a clean earthen pan.
Quickly pare, quarter, and weigh 4 pounds of apples or quinces, then add them to the water.
Cook and strain
Gently stew the fruit until well broken but not completely pulpy.
Strain the juice through a jelly bag or a 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 pectin and flavour that give the juice its body and character.
The step that matters
Gently stew the fruit until well broken but not completely pulpy. Fruit pectin is released as the cell walls soften, so stopping at a just-broken stage yields a juice that drains clear. Overcooking forces fine pulp through the cloth, leaving the juice cloudy.
“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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