Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Liquor | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of juice put a pound of sugar
- a pound of sugar
- half way up the jar
- 3 strain off the apple liquor
- three quarters of a pound of sugar
- cloves
Directions
Strip the currants from the stalks ; put them in a stone jar, stop it close, set it in a kettle of boiling water half way up the jar, let it boil half an hour. Take it out, and strain the juice through a coarse hair sieve; to a pint of juice put a pound of sugar, set it over a quick plear fire in
178 PEE8BRVB8.
a preserving-pan, stir it the whole time till the sugar is mdted, and then skim it dear as £ast as the seam rises. When your jelly is clear and strongs which you will know by dropping a little on a plate to see whether it jellies, put it into small glasses or jars. When cold^ cover them with brandy papers first and tie leather or paper over them ; or you may paste the covers round the edges^ which will exclude all the air.
BASPBEERY JELLY
Is made the same way^ only adding a little red currant juice to the raspberry juice.
STBAWBEREY JELLY
Is made in the same manner. Choose the reddest strawberries and also add some currant juice.
GOOSEBERRY JELLY
Is made like currant jelly^ rubbing the pulp thrcMigh if you wish to make it firm ; if a jelly^ strain off the juice only, and you can ufie the gooseberries for a pie, or boil them with a little brown sugar for present use.
PRESEfiVES. 179
APPLE JELLY,
Fare and core some pippins or hard apples, and put tbem on to boil till quite soft 3 strain off the apple liquor, but do not rub any pulp through or it will spoil the look of the jelly, which should be beautifully clear and fine; boil some cloves and lemon-peel with it to give it a flavour, then add for each pint of juice three quarters of a pound of sugar and boil it to a jelly ; finish like the currant jelly. This is very delicate for desserts,