This is a traditional American Apple Jelly recipe. Apple Jelly is a very useful preserve. It is delicious on bread or toast for breakfast, and it adds a deluxe touch served with chicken or other fowl, or with any light meat such as veal or lamb. It can also be used over halved, cored and peeled fresh apples, baked in the oven, for dessert. Keep basting the apples with the jelly as it melts, to make a glaze.
This recipe is from Connecticut. It was found in old recipes book in an old house. There was say that you need to take Maiden Blush or Martin apples. But you can take any apples from the market or store.
How to make apple jelly
It is a very simple Apple Jelly recipe. Wash and quarter the apples. Remove the stems and blossom end. Cover the apples with water (just barely) and cook them to the mushy stage. Drain this through a jelly bag overnight, or pour into an ordinary kitchen sieve which you have lined with a clean damp cloth and set in a deep bowl. If you want to be sure you have a sparkling, clear jelly, use a flannel bag or sieve lining and do not squeeze the pulp.
Next morning, add 1 cup of granulated sugar to each cup of juice. Boil until it tests for jelly – about 15 minutes.
To test a jelly for doneness, lift a spoonful of the hot liquid and pour it back into the pot. The liquid will roll from 2 drops on the edge of the spoon. When the 2 drops run together into 1 drop the jelly is done.
Perhaps a surer method of testing, if you are inexperienced, is to put a teaspoon of hot jelly on a very cold saucer (which you have previously chilled in the refrigerator). Put the test jelly back in the refrigerator for a few minutes to cool fast. If the jelly is thin and runs all over the saucer even when it is chilled, it needs more cooking.
Keep testing it, and as soon as the skin begins to form on the top of the test batch, the jelly is about done, so be careful. Cook another minute or so, then pour it into freshly scrubbed glasses. If you overcook the jelly, it will be so rubbery you can scarcely put a spoon into it when you serve it. however, if you’ve undercooked it slightly, you can let the filled glasses stand, unsealed, in a sunny window for a few days and the jelly will offer up a bit so it should be just right.
Seal at once with paraffin to keep in the flavor by pouring a thin coat of melted paraffin over the top (about a teaspoonful). After it and the jelly have cooled so that the paraffin is hard, add another thin coat. Tip the glass so that the melted paraffin completely seals the edges and leaves no air spaces that would provide an opportunity for mold to develop. The mold will do the jelly no harm, and can simply be removed but it is unsightly.