Prepared Apple, or Quince Juice
Ingredients
Directions
Prepare
Pour 2 quarts of spring water into a clean earthen pan.
Pare, core, and weigh 4 pounds of boiling apples.
Make the juice
Add the apples to the water and stew gently until they are well broken but not reduced to pulp.
Strain the juice through a jelly bag or a closely-woven cloth suspended over a deep pan until the juice 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
- Boiling apples
- Provide the pectin, acids, and flavour that make up the juice.
- Spring water
- Extracts the apple flavour and softens the fruit as it stews.
The step that matters
Stewing the apples gently. Gentle heat softens the fruit and draws out juice while keeping it from breaking down into pulp, which would cloud the juice and make straining difficult.
“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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