Apple Jelly
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
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 1 ingredient
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
Chef Wood
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- Wash the apples;
- cut them in pieces without peeling or coring, but remove any imperfect parts.
- Barely cover them with water and boil slowly until they are tender, then strain off the liquor through cheese-cloth without pressing.
- Measure the juice, and to each pint of juice allow a pound of sugar.
- Put the juice in the preserving kettle and let it boil five minutes;
- then add the sugar and stir until it dissolves.
- Continue to boil it until a little dropped on a cold plate will jelly.
- It will take twenty to thirty minutes.
- Turn it into tumblers and cover.
- This jelly spread on the apple used in tarts improves them very much.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Wooden spoon
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Spatula
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Sieve
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Kettle