Apple Jelly
Ingredients
Directions
Prepare the apples
Pare, core, and cut the apples into small pieces.
Place the apples in a preserving pan with the water.
Cook until the apples are soft and mushy.
Extract the juice
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
- Baking apples
- Provide pectin and acid that help the juice set into a firm jelly.
- Sugar (in the method)
- Adds sweetness and helps the jelly set by binding water and pectin.
The step that matters
Boiling to the jelly stage. Boil long enough to concentrate the juice and sugar so the pectin can set, but not so long that the jelly becomes stiff or scorched. Check for a set before jarring.
“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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