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📝 Description
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🥘 Ingredients
To every lb. of fruit weighed after being pared, cored, and sliced, allow 3/4 lb. of preserving-sugar, the grated rind of 1 lemon, the juice of 1/2 lemon.
👨🍳 Method
Peel the apples, core and slice them very thin, and be particular that they are all the same sort. Put them into a jar, stand this in a saucepan of boiling water, and let the apples stew until quite tender. Previously to putting the fruit into the jar, weigh it, to ascertain the proportion of sugar that may be required. Put the apples into a preserving-pan, crush the sugar to small lumps, and add it, with the grated lemon-rind and juice, to the apples. Simmer these over the fire for 1/2 hour, reckoning from the time the jam begins to simmer properly; remove the scum as it rises, and when the jam is done, put it into pots for use. Place a piece of oiled paper over the jam, and to exclude the air, cover the pots with tissue-paper dipped in the white of an egg, and stretched over the top. This jam will keep good for a long time.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Apple Jam this week, and I must say, the simplicity of the process was a delightful surprise. I expected a more labor-intensive procedure, but the method was refreshingly straightforward. The only real twist was the use of a jar in boiling water to stew the apples — a clever trick to keep the apples submerged and tender without constant stirring. This recipe is a weeknight cook's dream, transforming humble apples into a pantry staple with minimal fuss. The lemon zest and juice added a bright note that cut through the sweetness beautifully. I found that the jam set nicely after simmering, and the old-fashioned sealing method with egg white and tissue paper worked like a charm. It's a delightful way to preserve the autumn harvest and enjoy it long after the apple season has passed.
