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Apple-juice to Use for Jelly

Apple juice made by steeping apples, strained, and sweetened for use as a jelly base.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple-juice to Use for Jelly

Ingredients

Directions

Prepare

  1. Pour 1 quart of cold water into a stewpan.

  2. Peel, core, and weigh 4 lbs of good boiling apples.

Make the juice

  1. Stew the apples until they are well broken.

  2. Strain the mixture through a jelly bag.

  3. For every quart of juice, add ½ lb of sugar.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Boiling apples
Provide the pectin and acidity that give the juice its body and set for jelly.
Cold water
Draws flavour and pectin out of the apples as they stew, forming the juice.
Sugar
Adds sweetness and helps the finished juice set into jelly later.

The step that matters

Stew the apples until well broken. If the apples are under-stewed, their cells stay intact and release less juice and pectin, so the strained liquid will be weak and may fail to set.

“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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