Apple Jelly

A historical recipe from The Dinner Year-Book, by Marion Harland (1883).

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A historical recipe

The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

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.

12 fine pippins;
2 cups of powdered sugar;
juice of 2 lemons;
grated peel of one;
½ package Coxe’s gelatine soaked in 1 cup of cold water.
Pack the apples, when pared and cored, into a stoneware or glass jar with a cup of cold water;
put on the top loosely to allow the escape of the steam;
set in a pot of warm water, heat slowly, and boil until the apples are very soft.
Have ready in a bowl the soaked gelatine, sugar, lemon-juice and grated peel.
Strain and squeeze the hot apples over them;
stir until the gelatine is dissolved, strain again through a flannel bag.
Wet a mould and pour it in.
This can be made on Saturday and kept in a cold place.