Apple Jam
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
- a spoon till smooth
- half pound of white sugar
- 2 dozen full-grown apples
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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- Pare and core 2 dozen full-grown apples;
- put in a saucepan with water enough to cover them;
- boil to a pulp, mash with a spoon till smooth, and to every pint of fruit put half pound of white sugar;
- boil again 1 hour;
- skim, if necessary.
- When cold put in preserving jars.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon