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📝 Description
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🥘 Ingredients
Apples; to every lb. of pulp allow 3/4 lb. of sugar, 1/2 teaspoonful of minced lemon-peel. [Illustration: APPLE JELLY STUCK WITH ALMONDS.]
👨🍳 Method
Peel, core, and boil the apples with only sufficient water to prevent them from burning; beat them to a pulp, and to every lb. of pulp allow the above proportion of sugar in lumps. Dip the lumps into water; put these into a saucepan, and boil till the syrup is thick and can be well skimmed; then add this syrup to the apple pulp, with the minced lemon-peel, and stir it over a quick fire for about 20 minutes, or until the apples cease to stick to the bottom of the pan. The jelly is then done, and may be poured into moulds which have been previously dipped in water, when it will turn out nicely for dessert or a side-dish; for the latter a little custard should be poured round, and it should be garnished with strips of citron or stuck with blanched almonds.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Victorian apple jelly recipe this week, drawn in by its promise of a delightful dessert. I found the process of beating the apples to a pulp a bit old-fashioned, but it was a surprisingly satisfying task. I loved that the recipe called for boiling the sugar lumps separately, as it added a unique texture to the jelly. It was a small, delightful surprise that made the process feel more artisanal. The resulting jelly was a delightful balance of sweet and tart, with the lemon peel adding a lovely zing. It was perfect for a weeknight treat, especially when paired with a simple custard and some blanched almonds for garnish. I can see this recipe appealing to anyone who enjoys a bit of kitchen craft and isn't afraid to roll up their sleeves. The key to success is patience and a keen eye for when the jelly is ready, but the effort is well worth it for a taste of Victorian elegance.
