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📝 Description
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80
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🥘 Ingredients
2 dozen apples, 1-1/2 pint of spring-water; to every pint of juice allow 1/2 lb. of loaf sugar, 1/2 oz. of isinglass, the rind of 1/2 lemon.
👨🍳 Method
Pare, core, and cut the apples into quarters, and boil them, with the lemon-peel, until tender; then strain off the apples, and run the juice through a jelly-bag; put the strained juice, with the sugar and isinglass, which has been previously boiled in 1/2 pint of water, into a lined saucepan or preserving-pan; boil all together for about 1/4 hour, and put the jelly into moulds. When this jelly is nice and clear, and turned out well, it makes a pretty addition to the supper-table, with a little custard or whipped cream round it: the addition of a little lemon-juice improves the flavour, but it is apt to render the jelly muddy and thick. If required to be kept any length of time, rather a larger proportion of sugar must be used.
📜 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 Clear Apple Jelly this week, and I must say, the simplicity of the process was a delightful surprise. The most charming detail was the use of isinglass — a gelatin derived from fish bladders — which I'd never encountered before. It lent the jelly a wonderful, old-fashioned wobble that modern pectins just can't replicate. The lemon rind infused the apples with a subtle, aromatic zest that carried through to the final jelly, making it a refreshing change from the usual overly sweet preserves. This recipe is perfect for the vintage enthusiast or the Sunday cook with time to spare. The resulting jelly is a beautiful, clear amber, and it sets beautifully in a mould. I served it with a dollop of softly whipped cream, as suggested, and it was a hit at the dinner party. The next time I make this, I'll experiment with a touch of lemon juice for extra zing, even if it means risking a slightly cloudier jelly. It's a lovely way to preserve the flavours of autumn, and I'll certainly be making it again next apple season.
