p. 15 | Standard Apple Jelly by Mrs. Nettie D. Rice

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Oct 14, 1915

Standard Apple Jelly

By Mrs. Nettie D. Rice

By following this, the usual method of making apple jelly, any woman can make the most delicious jellies:—

Wash the ends of the apples; remove stem and blossom ends, and cut apples into quarters. Do not discard skins or cores. Put into a preserving kettle, add cold water to come nearly to the top of the fruit, cover, and cook slowly till the apples are soft; drain through a coarse sieve, but do not press, as this will make the jelly cloudy. Let this juice drip through a cheesecloth bag, and for an especially clear jelly strain it again through a bag of flannelette. Measure the juice. To each cupful measure out three fourths of a cupful of granulated sugar. Boil the juice briskly for twenty minutes, then add the sugar, which should have been heated, stir till dissolved, and boil till it “jells.” This should take place in about five minutes. The tests are very simple: the jelly should be thick enough to drip in lumps from a spoon, or to coagulate almost at once when dropped on an ice-cold plate. All scum should be removed as fast as it appears. The jelly should be poured into sterilized tumblers, and when it has stiffened, the jars should be covered with sheets of paraffin paper to exclude the dust. If possible let them stand in a sunny window for a day. Seal with boiling-hot paraffin.

Apple Jelly de Luxe

I am spending a year in the noted apple district of California, and, having time to spare, am experimenting with the apple, seeking new flavors for jellies, and I find apple jelly from one variety entirely different in flavor and color from that made from another. I shall never call apple jelly common again. With these specially flavored apples I have combined other fruits with splendid results. Here are some combinations that make apple jelly de luxe.

ROSE-PINK APPLE JELLY

5 pounds red astrachans 1 quart strawberry juice Juice of half a lemon

DELICATE-PINK APPLE JELLY

5 pounds yellow bellflowers 2 pounds Royal Anne cherries

DARK-RED APPLE JELLY

5 pounds Gravensteins 1 quart blackberry juice

CRIMSON APPLE JELLY

5 pounds spitzenburghs 2 cups bottled pineapple

GREEN APPLE JELLY

5 pounds white pearmains 10 stalks crushed fresh mint Juice of one lemon Pure leaf-green coloring

PINK APPLE JELLY

5 pounds Rhode Island greenings 2 pounds Flame Tokay grapes

CLEAR-AMBER APPLE JELLY

5 pounds northern spy Juice of one lemon

BRIGHT-RED APPLE JELLY

5 pounds Newton pippins Juice of 2 navel oranges

RICH-DARK-RED APPLE JELLY

5 pounds McIntosh reds 2 pounds strawberry guavas

BURNT-ORANGE APPLE JELLY

5 pounds Arkansas blacks 2 cups blood orange juice Pure orange coloring

In preparing these combinations, the fruit juices should be added after the apple juice has been extracted, and allowed to drain through the cheesecloth with it; the contrasting fruit and mint should be added when the apples are first set to cook.—Mrs. Nettie D. Rice, in Good Housekeeping for October.