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Apple Jelly

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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

  1. 2 quarts of water
  2. 6 Ibs. of sound apples
  3. Sugar

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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take 6 Ibs.
  2. of sound apples,—Wellington or Colville apples are the best;
  3. peel, core, and slice them, and put them in the preserving pan to boil, with 2 quarts of water;
  4. when the apples are melted, drain thein on a hair sieve over a basin;
  5. weigh the juice, and to every pound of juice add 10 oz.
  6. of lump sugar (the apple which remains on the sieve may be used for open tarts, apple Charlotte, or compotes, &c.).
  7. Put the jelly and sugar in the pan over the fire;
  8. when the sugar is mcltcd, pass the jelly through a napkin, and boil it in two parts;
  9. when it marks 28°, it will be done;
  10. pour the jelly into pots, and cover when cold.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Sieve
  • Colander