Apple Jelly
A historical recipe from Canned Fruit, Preserves, and Jellies, by Maria Parloa (1917).
A historical recipe
Canned Fruit, Preserves, and Jellies: Household Methods of Preparation, by Maria Parloa (1917). Project Gutenberg eBook #30441.
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.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 4 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
- 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
Chef Wood
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- Wash, stem, and wipe the apples, being careful to clean the blossom end thoroughly.
- Cut into quarters and put into the preserving kettle.
- Barely cover with cold water (about 4 quarts of water to 8 of apples) and cook gently until the apples are soft and clear.
- Strain the juice and proceed as for currant jelly.
- There should be but 3 quarts of juice from 8 quarts of apples and 4 of water.
- Apples vary in the percentage of sugar and acid they contain.
- A fine-flavored acid apple should be employed when possible.
- Apple jelly may be made at any time of the year, but winter apples are best and should be used when in their prime, i.
- e., from the fall to December or January.
- When it is found necessary to make apple jelly in the spring, add the juice of one lemon to every pint of apple juice.
Plating
Cookware for this recipe
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Chef's knife
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Sieve
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Kettle