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Apple Jelly

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

  1. Sugar
  2. Quince
  3. Apple juice
  4. a stick of vanilla per quart

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Proceed exactly as for quince jelly, and strain the apple juice without pressing the fruit.
  2. Do not cook the latter over much, lest the juice becomes mixed with pulp.
  3. Nevertheless, this should be very carefully poured away;
  4. for, in spite of the greatest care, there is always a certain amount of deposit.
  5. Put the juice into the preserving pan, with thirteen oz.
  6. of loaf-sugar and one-third of a stick of vanilla per quart.
  7. Cook, and strain through muslin, as in the case of quince jelly.

Plating

Cookware for this recipe

  • Sieve