Prepared Apple, or Quince Juice
Ingredients
Directions
Prepare
Pour 2 quarts of spring water into a clean earthen pan.
Pare and core the apples, then weigh 4 pounds of apples quickly.
Add the apples to the water.
Cook and strain
Stew the apples gently until they are 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, clarify it 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
- Provide the juice, pectin and aroma; their breakdown during stewing releases the liquid.
- Spring water
- Extracts flavour and softens the apples so their juice releases during gentle stewing.
The step that matters
Stew the apples gently. Gentle heat softens the fruit and releases juice without boiling the pulp, which would make the liquid cloudy and harder to strain clear.
“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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