Prepared Apple, or Quince Juice
Ingredients
Directions
Prepare
Pour 2 quarts of spring water into a clean earthen pan.
Quickly pare, core, and weigh 4 pounds of apples or quinces, then add them to the water.
Make the juice
Stew the fruit gently until 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, strain it again 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 or quinces
- Provide the pectin and tart flavour that give the juice its body and character.
- Spring water
- Extracts flavour and softens the fruit so it breaks down while stewing.
The step that matters
Stew the fruit gently. Gentle heat softens the fruit enough to release its juice without breaking it into pulp. Pulp clouds the juice and makes straining slow and cloudy.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.