Apple Jelly, to Serve At Talk
Ingredients
Directions
Prepare
Wash and core the golden pippins.
Make the jelly
Boil the pippins in 1½ pints of water until soft.
Strain the mixture to extract the juice.
Let the juice cool before serving.
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
- Golden pippins
- Provide the pectin and tart flavour that give the apple juice its body and taste.
- Water
- Extracts the apple flavour and softens the fruit so its juice can be drawn out.
The step that matters
Straining the cooked apples. Pushing or pressing the pulp forces cloudy solids through and makes the jelly murky. Letting the juice drip through a cloth without squeezing keeps it 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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