APPLE JELLY
This classic apple jelly recipe transforms tart, juicy apples into a shimmering, sweet spread. The process involves slow simmering to extract maximum flavor, followed by a careful clarification and the addition of wine and lemon for a bright, balanced taste. The result is a beautiful, clear jelly perfect for spreading on toast or pairing with cheese.
Ingredients
- Sour, juicy apples (Quantity estimated (not specified in original recipe))
- Water (Quantity estimated (not specified in original recipe))
- 1 wine-glass White wine (Quantity estimated (not specified in original recipe))
- 1 each Lemon juice
- 1 pound Sugar
Instructions
- 1Wash the apples. Cut them into pieces, leaving the skins on and including the seeds. Place the apple pieces in a large pot.
- 2Add enough water to just cover the apples. Bring to a boil, then reduce heat and simmer, covered, on the back of the stove all day. This will take approximately 8 hours.
- 3Place a double layer of cheesecloth in a jelly bag. Pour the cooked apple mixture into the bag and let it drip overnight. This will take approximately 12 hours.
- 4In the morning, measure the juice. For every three pints of juice, add a wine-glass of white wine and the juice of one lemon.
- 5Boil a pint of the juice mixture at a time, adding a pound of sugar to every pint. Continue boiling until the jelly sets.