Apple Jelly
A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).
A historical recipe
The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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
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- Wash apples and cut into quarters or eighths.
- Do not pare or core.
- Add ¼ as much water as of apples in the kettle.
- Cook, stirring occasionally until apples are tender, not too soft.
- Finish as in jelly of parings.
- It is difficult to give the exact time for cooking, as apples vary in jellying properties.
- Use less water if apples are very juicy.
- One quince to every 10 or 12 apples gives a nice flavor.
- A few green grapes combined with apples or crab apples make a nice jelly.
- Crab and Baldwin apples may be combined.
Plating
Cookware for this recipe
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Chef's knife
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Wooden spoon
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Kettle