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Simple Apple Jelly Cooking Recipe

Below is the quick and easy cooking recipe for Apple Jelly.

Prepare twenty golden pippins, boil them quite tender in a pint and a half of spring water, and strain the pulp through a cullendar. To every pint add a pound of fine sugar, with grated orange or lemon peel, and then boil the whole to a jelly. Or, having prepared the apples by boiling and straining them through a coarse sieve, get ready an ounce of isinglass boiled to a jelly in half a pint of water, and mix it with the apple pulp. Add some sugar, a little lemon juice and peel. Boil all together, take out the peel, and put the jelly into a dish, to serve the Apple Jelly at table.—When apple jelly is required for preserving apricots, or any sort of sweetmeats, a different process is observe the Apple Jellyd. Apples are to be pared, quartered and cored, and put into a stewpan, with as much water as will cover them. Boil them to a mash as quick as possible, and add a quantity of water; then boil half an hour more, and run it through a jelly bag. If in summer, codlins are best: in autumn, golden rennets or winter pippins.—Red1 apples in jelly are a different preparation. These must be pared and cored, and thrown into water; then put them in a preserving pan, and let them coddle with as little water as will only half cover them. Observe the Apple Jelly that they do not lie too close when first put in. And when the under side is done, turn them. Mix some pounded cochineal with the water, and boil with the fruit. When sufficiently done, take them out on the dish they are to be serve the Apple Jellyd in, the stalk downwards. Make a rich jelly of the water with loaf sugar, boiling them with the thin rind and juice of a lemon. When cold, spread the jelly over the apples; cut the lemon peel into narrow strips, and put them across the eye of the apple. The colour should be kept fine from the first, or the fruit will not afterwards gain it. And use as little of the cochineal as will serve the Apple Jelly, lest the syrup taste bitter.


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