CookEat Recipe
Apple Jelly
English documentary adaptation of Filippini No3190; historical source and modern storage decisions recorded separately.
Method
Steps
Step 1
Peel and quarter twenty-five pounds sound ripe apples, cover with separately recorded cold water and cook covered until soft. Press juice through clean heavy cloth, let recovered juice stand fifteen minutes, filter again, and MEASURE actual filtered juice quarts.
Step 2
For each measured quart (946mL) apple juice add THREE-QUARTERS POUND (340g) lump sugar; also add juice of TWO lemons and ONE vanilla stick. Stir to dissolve, boil a few-minute source guide, use cold-plate test, then remove vanilla and record actual final set/yield.
Step 3
Pour into clean earthen jars, let thoroughly cool and cork as printed; refrigerate or freeze as a modern safety adaptation. No wax or brandy paper is printed for No3190, and no shelf-stability claim is made.
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