Apple Jelly Recipe

Take one pound of apples, peel them with a sharp knife, cut them in two,

take out the core, and cut the fruit into small pieces. Place the apples

in a stewpan, with three ounces of lump sugar, half-a-pint of water, a

small teaspoonful of Nelson's Citric Acid, and six drops of Nelson's

Essence of Lemon. Put the stewpan on the fire, and boil the apples till

they are quite tender, stirring occasionally to prevent the fruit

sticking to the bottom of the pan; or the apples can be steamed in a

potato-steamer, afterwards adding lemon-juice and sugar. Soak an ounce

of Nelson's Gelatine in a gill of cold water, dissolve it, and when the

apples are cooked to a pulp, place a hair sieve over a basin and rub the

apples through with a wooden spoon; stir the melted Gelatine into the

apples, taking care that it is quite smoothly dissolved. If liked,

colour part of the apples by stirring in half a spoonful of cochineal

colouring.



Rinse a pint-and-a-half mould in boiling water, and then in cold water;

ornament the bottom of the mould with pistachio nuts cut in small

pieces, or preserved cherries, according to taste. When on the point of

setting put the apples into the mould, and if any part of the apples are

coloured, fill the mould alternately with layers of coloured and plain

apples. Stand the mould aside in a cool place to set the apples, then

turn out the jelly carefully on a dish, and send to table with cream

whipped to a stiff froth.

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