Chapter XXIII · Fruit-stews and Jams · No. 2971
2971—Apple Jelly
Proceed exactly as for quince jelly, and strain the apple juice without pressing the fruit. Do not cook the latter over much, lest the juice becomes mixed with pulp. Nevertheless, this should be very carefully poured away; for, in spite of the greatest care, there is always a certain amount of deposit.
Put the juice into the preserving pan, with thirteen oz. of loaf-sugar and one-third of a stick of vanilla per quart.
Cook, and strain through muslin, as in the case of quince jelly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2971, p. 827. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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