Apple Jelly for Preserving Prcits
Ingredients
Directions
Prepare the apples
Peel, quarter, and core the apples.
Place the apples in a saucepan and add enough water to cover them.
Cook and strain
Boil the apples rapidly until they are completely mashed.
Add 1 quart of water and boil for an additional 30 minutes.
Strain the mixture through a jelly bag.
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 pectin and fruit flavour that give the jelly its body and taste.
- Water
- Extracts the fruit's pectin and flavour and keeps the apples from scorching during boiling.
The step that matters
Boiling the apples until completely mashed. Thorough breakdown of the apple cells releases pectin and juice, which the jelly needs to set. Under-cooked apples yield a weak, cloudy result.
“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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