Apple Cider Jelly
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 6 ingredients
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Boil nice sweet cider until it becomes a firm jelly, when cold, This, says a writer, is done in a large way, in the ordinary sugar evaporators in which maple sap, or sorghum juice, is boiled;
- but it may be done in ordinary preserving kettles, if copper or brass, Enameled iron pots may be used, but no plain iron ones, as these give a dark color to the jelly.
- Remarks.—I should think, that unless suga’ was used, nearly, at least, in the proportions given for jellies, generally, they would be too sour, or tart, to please most tastes, I see one Mary, of Napa, Cal., has the knack of making the .
- most jelly I ever heard of, or could imagine, with only 1 pint of cider.
- Hear her: To 1 pt.
- of clear, sweet cider, allow 1 pt.
- of cold water;
- 2 Ibs, of sugar;
- : 1 package of gelatine, 1 large pt.
- of boiling water.
- Soak the gelatine until it , 4s entirely dissolved in cold water;
- then add to this the sugar, a spoonful of } cinnamon, the juice of 2 lemons, the grated rind of 2, then the gelatine.
- Add the cider last;
- then put all in a thick flannel bag, und let it drain.
- Do not squeeze it at all.
- Put it in bowls or glasses, and set it away to cool.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Grater
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Colander