Cookery for every household

2113. Apple Jelly To each pint of apple juice allow 1 lb. of preserving sugar and the rind and juice of 1 lemon. Wash the apples and cut them in four or six pieces, according to the size, without removing the peel and cores. Put these into a preserving pan with just sufficient cold water to cover them. Bring to the boil and boil gently for 1 hour or longer, stirring occasionally with a wooden spoon. When reduced to a pulp, pour all into a jelly bag or cloth, and allow the juice to drip all night. The juice ought to be of a thickish consistency when cold ; if very watery, either too much water has been added, or the pulp has not been sufficiently cooked. Next day measure the juice carefully and put it into a preserving pan with the lemon rind, peeled off thinly and tied in muslin, and the lemon juice, if liked. Bring to the boil and add the proper proportion of sugar. Stir carefully until the sugar is melted, and then boil quickly from 20 to 30 minutes or until the jelly will set when tested on a plate. The time depends very much upon the kind of fruit used. Remove any scum from the top before potting. Note. — This jelly may be flavoured with whole ginger instead of lemons, or orange juice and rind may be used instead of lemon juice and rind. The apple pulp may be sieved, mixed with sugar, and boiled carefully for \ hour, and can be used for making puffs or an open tart. It will not keep long. 2114. Apple and Cranberry Jam 2 lbs. apples (weighed after peeling and coring). 1 lb. cranberries. 3 lbs. preserving sugar. A little water. . Peel, core, and slice the apples. Put them into a preserving pan with a little water and stew them 2115. Apple and Pear Jam 4 lbs. apples. 4 lbs. pears. 8 lbs. preserving sugar. Rind of 4 lemons. 2 oz. whole ginger. 1 oz. cinnamon stick, pts. water. cinnamon in a mortar. Pound the ginger and then put them into a saucepan with the water, and simmer slowly until the strength is extracted and the quantity reduced to 1 pint. Put this essence into a preserving pan, add the sugar, and gradually dissolve it over the fire. Then add the rind of the lemons grated, and the apples and pears peeled and cut in small pieces. Boil all together for 1 hour, or until the mixture will jelly. Then pot. 2116. Apricot Jam or Marmalade, 1 To each pound of apricots (weighed after stoning), allow | lb. preserving sugar. Wipe the apricots, and, if time permits, remove the skins. Cut them in halves with a silver knife and take out the stones. Spread out the apricots on large dishes and strew over them their proper proportion of sugar. Let them stand thus for at least 12 hours. Meanwhile break the stones, or at least some of them, blanch the kernels, and add them to the apricots. Next day turn all into a preserving pan and simmer very gently until the apricots are clear and the jam will set. It must be stirred very carefully, and the time required will be from f to 1 hour. 2117. Apricot Jam or Marmalade, 2 Apricots. A little water. Preserving sugar.