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Classic
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page 506
9. Apple Jelly. Use apples that are pleasantly acid. Peel and core, and, as you
cut them, throw the pieces immediately into cold water to prevent their being
dis colored by the action of the air. When you have pre pared as many as you
wish to use, put them into the preserving-kettle, and pour over them just enough
water to cover them. Cover closely and let them boil without interruption until
the apples are soft; then strain through a thin linen bag into some vessel that
can be kept covered. The proportion for making the jelly is to 2 tumblers of the
juice use 1 1/2 tumblers of sugar. Measure the juice and the sugar in this
proportion and put into the kettle. Let this syrup boil for a few minutes; then
strain through a jelly bag. Return to the kettle 2 tumblerfuls of the syrup;
this, boiled to the proper consistency, will form 1 tumblerful of jelly. After
preparing the juice and measuring the propor tions, it is safe to make the jelly
thus in small quantities.
Quince jelly is made in the same manner. Strawberries, blackberries, raspberries
and grapes all make very pleasant jellies. After washing the fruit, put it on to
boil without any water, and when the juice is all extracted strain and proceed
as in apple jelly.
10. Preserved Crabapples. Take the finest Siberian crabapples, which, being
always red and pleasantly acid, are the only sort now used for preserving. Rub
each crabapple with a dry, clean flannel and then prick every one in several
places with a large needle to prevent their bursting. To every pound of fruit
allow 1 1/2 pounds of double-refined loaf sugar, and a pint of water. First make
a syrup of the sugar and water, boiling it in a porcelain kettle, and skimming
it until perfectly clear. Put in the crabapples, adding for each pound the juice
and grated yellow rind of a large lemon. The lemon is indispensable to this
sweetmeat. Simmer them slowly in the syrup until tender all through, so that
they can be pierced with a twig of broom-corn, but do not allow them to break.
When done put them up warm in glass jars more than half full, and the syrup over
them.
11. Candied Orange and Lemon Peel. Remove the pulp and inside skin, cut the peel
in strips lengthwise,
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