Astrakhan Jelly
No ratings yet
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- Apples
- one pound of granulated sugar
- one tumbler of water
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Take Astrakhan apples, wash them, quarter and core, but do not pare them.
- Cook until soft with one tumbler of water in a granite pan.
- Do this at evening;
- then put the apples in jelly bag and suspend over earthen dish, and let them drain all night;
- do not squeeze the bag if you want your jelly clear.
- To one pint of juice add one pound of granulated sugar;
- boil twenty minutes;
- then pour in jelly bowls or glasses.
- After a day or two pour melted parafiin over the top and seal.
Plating
Cookware for this recipe
-
Saucepan
-
Mixing bowl
-
Chef's knife
-
Colander