Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

a long time. _Time._—From 3 to 4 hours to stew in the jar; ½ hour to boil after the jam begins to simmer. _Average cost_, for this quantity, 5_s._ _Sufficient._—7 or 8 lbs. of apples for 6 pots of jam. _Seasonable._—Make this in September, October, or November, when apples can be bought at a reasonable price. APPLE JELLY. _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 ½ 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 ½ hour, remove the scum 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 garnishing 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 ½ hour to boil the jelly. _Average cost_, for this quantity, 3_s._ _Sufficient_ for 6 small pots of jelly. _Seasonable._—This should be made in September, October, or November. APPLE JELLY. _Ingredients._—Apples, water; to every pint of syrup allow ¾ 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 ¾ lb. of loaf sugar, and boil these together for ¾ hour, removing every particle of scum as it rises, and keeping the jelly well stirred, that it may not burn. A little lemon-rind may be boiled with