Apple Jelly
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
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
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.
Method
Chef Wood
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- Select sound, red, fine-flavored apples not too ripe;
- wash, wipe and core;
- place in a granite kettle, cover with water and let cook slowly until the apples look red.
- Pour into a muslin bag and drain;
- return juice to a clean kettle and boil one-half hour;
- skim.
- Now measure and to every pint of juice, allow a pound of sugar;
- boil quickly for ten minutes.
- Red apples will give jelly the color of wine while that from light fruit will be like amber.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Colander
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Kettle