Apple Jelly
Ingredients
Directions
Prepare the apples
Wash and core the apples, leaving the skins on for color.
Place the apples in a large pot and add water if using.
Extract the juice
Cook the apples over medium heat until soft.
Strain the mixture through a jelly bag or fine cloth to extract the juice.
Make and jar 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 pectin and natural fruit flavor that give the jelly its body and taste.
- Sugar (in the method)
- Sweetens the jelly and helps it set by binding water and concentrating the pectin.
The step that matters
Boiling to the jelly stage. Boil long enough to concentrate the sugar and pectin so the juice sets when cooled. Under-boiling leaves a runny jelly, while over-boiling can make it stiff or cause sugar to crystallize.
“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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