Apple Jelly
Ingredients
Directions
Prepare the juice
Wash and core the apples, leaving the skins on for color.
Place the apples in a large pot and add water if desired.
Cook the apples over medium heat until soft.
Strain the mixture through a jelly bag or fine cloth to extract the juice.
Make the jelly
Measure the juice and add an equal amount of sugar.
Boil the mixture until it reaches the jelly stage.
Pour 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 natural pectin and tart flavor that let the juice set into jelly.
- Sugar (in the method)
- Adds sweetness and helps the juice thicken and set as it boils.
The step that matters
Boil until the jelly stage. Apple juice sets only when enough sugar and pectin are concentrated by boiling. Undercooked jelly stays runny, while overcooking can make it stiff or 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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