Various kinds of apples may be used successfully to make this jelly, but the nonsuch is by many persons preferred to all others for the purpose. The Ripstone pippin, however, may be used for it with very good effect, either solely, or with a mixture of pearmains. It is necessary only that the fruit should be finely flavoured, and that it should boil easily to a marmalade. Pare, core, quarter, and weigh it quickly that it may not lose its colour, and to each pound pour a pint of cold water, and boil it until it is well broken, without being reduced to a quite thick pulp, as it would then be difficult to render the juice perfectly clear, which it ought to be. Drain this well from the apples, either through a fine sieve or a folded muslin strainer, and pass it afterwards through a jelly-bag, or turn the fruit at once into the last of these, and pour the liquid through a second time if needful. When it appears quite transparent, weigh, and reduce it by quick boiling for twenty minutes; draw it from the fire, add two pounds of sugar, broken very small, for three of the decoction, stir it till it is entirely dissolved, then place the preserving-pan again over a clear fire, and boil the preserve quickly for ten minutes, or until it jellies firmly upon the skimmer when poured from it; throw in the strained juice of a small lemon for every two pounds of jelly, a couple of minutes before it is taken from the fire.
Apples, 7 lbs.; water, 7 pints: 1/2 to full hour. Juice, 6 lbs.: 20 minutes quick boiling. Sugar, 4 lbs.: 10 to 15 minutes. Juice, 3 lemons.
Pare quickly some highly flavoured juicy apples of any kind, or of various kinds together, for this is immaterial; slice, without dividing them; but first free them from the stalks and eyes, shake out some of the pips, and put the apples evenly into very clean large stone jars, just dipping an occasional layer into cold water as this is done, the better to preserve the colour of the whole. Set the jars into pans of water, and boil the fruit slowly until it is quite soft, then turn it into a jelly-bag or cloth, and let the juice all drop from it. The quantity which it will have yielded will be small, but it will be clear and rich. Weigh and boil it for ten minutes, then draw it from the fire, and stir into it, until it is entirely dissolved, twelve ounces of good sugar to the pound and quarter (or pint) of juice. Place the preserve again over the fire and stir it without intermission, except to clear off the scum, until it has boiled from eight to ten minutes longer, for otherwise it will jelly on thesurface with the scum upon it, which it will then be difficult to remove, as when touched it will break and fall into the preserve.
The strained juice of one small fresh lemon to the pint of jelly should be thrown into it two or three minutes before it is poured out, and the rind of one or two cut very thin may be simmered in the juice before the sugar is added; but the pale, delicate colour of the jelly will be injured by too much of it, and many persons would altogether prefer the pure flavour.
Juice of apples, 1 quart,or 2 1/2 lbs.: 10 minutes. Sugar, 1 1/2 lb.: 8 to 10 minutes. Juice, 2 small lemons; rind of 1 or more, at pleasure.
The quantity of apples required for it renders this a rather expensive preserve, where they are not abundant; but it is a remarka-Dly fine jelly, and turns out from the moulds in perfect shape and very firm. It may be served in the second course, or for dessert. It is sometimes made without paring the apples, or dipping them into the water, and the colour is then a deep red: we have occasionally had a pint of water added to about a gallon and a half of apples, but the jelly was not then quite so fine in flavour.
The best time for making this apple-jelly is from the end of November to Christmas.
Quince-jelly would, without doubt, be very fine made by this receipt; but as the juice of that fruit is richer than that of the apple, a little water might be added. Alternate layers of apples and quinces would also answer well, we think.