Apple Jam
INGREDIENTS. - Apples of one sort, preserving sugar, lemons.
AVERAGE COST, 4d. to 6d. per lb. pot.
Peel, core and slice the apples, and to every lb. allow lb. of sugar and the grated rind and juice of half a lemon. Put the apples into a jar, stand this in a saucepan of boiling water, and let them stew until quite tender.
Next put the apples into a preserving pan, crush the sugar to small lumps, and add it, with the grated lemon-rind and juice, to the apples. Simmer these over the fire for 1/2 hour, reckoning from the time the jam begins to simmer properly; remove the scum as it rises, and when the jam is done, put it into pots for use.
Place a piece of oiled APPLE AND BLOSSOM. paper over the jam, and, to exclude the air, cover the pots with tissue paper dipped in the white of an egg, and stretched over the top. This jam will keep good for a long time.
TIME.- From 3 to 4 hours to stew in the jar; 1/2 hour to boil after the jam begins to simmer.
SEASONABLE.-Make this in Autumn, when apples can be had at a reasonable price.
Apple Jelly. I. - INGREDIENTS. - Apples, water, loaf sugar, lemon juice.
AVERAGE COST, 6d. per pot.
Pare, core and cut the apples into slices, and put them into a jar, with water in the proportion of 1/24 pint to each lb. Place them in a cool oven, with the jar well covered, and, when the juice is thoroughly drawn and the apples are quite soft, strain them through a jelly-bag. Measure the juice and to every quart allow 2 lbs. of crushed APPLE JELLY. a sugar. Put juice and sugar into preserving pan, boil together for rather more than 1/2 hour, removing the scum as it rises, then add the lemon-juice just before it is done, and put the jelly into pots for use. This preparation is useful for garnishing sweet dishes, and may be turned out for dessert.
TIME. The apples to be put in the oven over-night, and left till morning; rather more than 1/2 hour to boil the jelly.
SEASONABLE. This should be made in Autumn.
Apple Jelly. II. - INGREDIENTS.- 6 lbs. of apples, 2 lemons, water; to every pint of juice allow lb. of loaf sugar. AVER- AGE COST, 6d. per pot.
Pare, core, and cut the apples into pieces, and put them in a preserving-pan with sufficient cold water to cover them and the peel of the lemons, which must be taken out when the apples are sufficiently flavoured.
Let them boil for an hour; then drain the syrup from them through a jelly-bag, and measure the juice; to every pint allow lb. of loaf sugar, and boil these together for hour, removing every particle of scum as it rises, and keeping th the jelly well stirred, that it may not burn; add the lemon-juice, strained, just before the jelly is done, and store away in small pots.
TIME.-1 hour to boil the fruit and water; 3/4 hour to boil the juice with the sugar.
SEASONABLE. - Make this in Autumn..