Part 187 (1/2)

_Sufficient_ for 7 or 8 persons.

_Seasonable_.--Make this in September, October, or November.

APPLE JAM.

1517. INGREDIENTS.--To every lb. of fruit weighed after being pared, cored, and sliced, allow 3/4 lb. of preserving-sugar, the grated rind of 1 lemon, the juice of 1/2 lemon.

_Mode_.--Peel the apples, core and slice them very thin, and be particular that they are all the same sort. Put them into a jar, stand this in a saucepan of boiling water, and let the apples stew until quite tender. Previously to putting the fruit into the jar, weigh it, to ascertain the proportion of sugar that may be required. 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 sc.u.m as it rises, and when the jam is done, put it into pots for use. Place a piece of oiled 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_.--About 2 hours to stew in the jar; 1/2 hour to boil after the jam begins to simmer.

_Average cost_, for this quant.i.ty, 6s.

_Sufficient._--7 or 8 lbs. of apples for 6 pots of jam.

_Seasonable_.--Make this in September, October, or November.

APPLE JELLY.

I.

1518. INGREDIENTS.--To 6 lbs. of apples allow 3 pints of water; to every quart of juice allow 2 lbs. of loaf sugar;--the juice of 1/2 lemon.

_Mode_.--Pare, core, and cut the apples into slices, and put them into a jar, with water in the above proportion. 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. To every quart of juice allow 2 lbs. of loaf sugar, which should be crushed to small lumps, and put into a preserving-pan with the juice. Boil these together for rather more than 1/2 hour, remove the sc.u.m as it rises, add the lemon-juice just before it is done, and put the jelly into pots for use.

This preparation is useful for garnis.h.i.+ng 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.

_Average cost_, for this quant.i.ty, 3s.

_Sufficient_ for 6 small pots of jelly.

_Seasonable_,--This should be made in September, October, or November.

II.

1519. INGREDIENTS.--Apples, water: to every pint of syrup allow 3/4 lb.

of loaf sugar.

_Mode_.--Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow 3/4 lb.

of loaf sugar, and boil these together for 3/4 hour, removing every particle of sc.u.m as it rises, and keeping the jelly well stirred, that it may not burn. A little lemon-rind may be boiled with the apples, and a small quant.i.ty of strained lemon-juice may be put in the jelly just before it is done, when the flavour is liked. This jelly may be ornamented with preserved greengages, or any other preserved fruit, and will turn out very prettily for dessert. It should be stored away in small pots.

_Time_.--1 hour to boil the fruit and water; 3/4 hour to boil the juice with the sugar.

_Average cost_, for 6 lbs. of apples, with the other ingredients in proportion, 3s.