Apple Jelly No 2 Recipe

Take about a half sieve of john apples, or golden pippins; pare them,

and put them in a clean bright copper pan; add as much river water as

will cover them; set them over a charcoal fire, turning them now and

then, till they are boiled tender. Put a hair-sieve over a pan, and

throw them on to drain; then put the apples in a large pan or mortar,

and beat them into pulp. Put them back into the copper pan, adding about

half the water that came from them; then set them on the fire, and stir

them till they boil two or three minutes. Strain them into a flannel

jelly-bag; it should run out quite slowly, and be thick like syrup; you

should allow it six or eight hours to run or drop. Then measure the

jelly into a bright copper pan, and to each pint add one pound of

treble-refined sugar; put it on a slow fire till the sugar is melted;

then let the fire be made up, that it may boil; keep skimming it

constantly. When you hold up the skimmer near the window, or in the

cool, and you perceive it hangs about half an inch, with a drop at the

end, then add the juice of half a lemon, if a small quantity. Take it

off the fire, and pour it into gallipots.



The apples that are supposed to have the most jelly in them in this

country are the john apple. The best time to make the jelly is the

autumn; the riper they get, the less jelly. If the flannel bag is quite

new, it should be washed in several clean warm waters, without soap. The

jelly, if well made, should appear like clear water, about the substance

of currant-jelly.

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