Apple Jelly
A historical recipe from The Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855).
A historical recipe
The Philadelphia Housewife; or, Family Receipt Book, by Hodgson, Mary, active 1855 (1855). Project Gutenberg eBook #52815.
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.
- 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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- Cut up some fine pippin apples;
- do not pare them;
- let them boil till quite tender: then strain the juice and put it down with sugar, allowing three quarters of a pound to a pint of juice;
- put in while boiling, some lemon peel: when the jelly is done, which will be as soon as it is thick, take out the lemon peel.
- Put the jelly in half-pint tumblers.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Vegetable peeler
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Sieve