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.
Extract the juice
Gently stew the fruit until well broken but not reduced to pulp.
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 pectin and fruit flavour that the juice carries, and set the jelly or syrup later.
- Spring water
- Extracts the fruit's juice and softens the fruit during gentle stewing.
The step that matters
Gently stew the fruit until well broken but not reduced to pulp. Overcooking breaks the fruit down into pulp, which clouds the juice and makes straining harder. Stopping at well broken lets the juice release while the solids stay in the bag.
“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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