Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Apple Jelly

Pare and quarter a preserving kettle full of pippin apples; cover them with water, and lay a plate close over them; let them boil until perfectly soft, taking the plate off to skim them; spread a coarse thin cloth over a large bowl; pour the apples on the cloth, and let the juice run through, without squeezing; hold the towel by the corners, and move it gently; take three-quarters of a pound of loaf-sugar to a pint of the juice, and boil it fast, skimming it, until it becomes jelly, which will be in from ten to fifteen minutes, pour it in tumblers or glass jars, and when quite cold, paste them over. This will keep a year. Red streak apples make a fine red jelly, boiled with the skins on them. If you have currant or grape jelly that has candied, they can be restored by making some apple syrup, and mixing it hot; it will not require any more sugar—about one-third apple juice; let it boil a few minutes. Very sweet preserves that have candied can be improved by this process.