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Apple jelly

Apple jelly from Erken & Steen 1900: tart, unpeeled apples are quartered and boiled tender in water, the juice strained and measured, boiled slowly with 1 kg sugar per litre of juice and a vanilla pod into a reddish jelly. The leftover pulp is used for apple marmalade.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 295 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» av Henriette Schønberg Erken og Caroline Steen (1900), falt i det fri. En klassisk eplegelé av sure, uskrelte epler der skall og kjernehus bidrar med pektin. Restemassen brukes videre til eplemarmelade (se egen oppskrift).

How to make it

  1. 1

    Quarter and core the apples

    Use tart apples if possible. Wash them, but do not peel them. Quarter each apple and remove the core.

  2. 2

    Boil the apples tender

    Place the apples in a pot with just enough water to cover them. Boil until the apples are tender.

  3. 3

    Strain and measure the juice

    Strain off the juice (let it drip on its own for a clear jelly) and measure the amount.

  4. 4

    Boil the juice with sugar and vanilla

    Take 1 kg sugar per litre of juice. Boil the juice slowly with a vanilla pod until it takes on a reddish tinge, skimming well during boiling.

  5. 5

    Fill into jars

    Fill the jelly into jars and cover them when it is cold.

Changes from the original

Ordrett transkribert; mengder er relative (1 kg sukker per liter saft) slik originalen oppgir. «Æblegelé» modernisert til «eplegelé». Priser ikke oppgitt.

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Frequently asked questions

Why tart and unpeeled apples?
Tart, unpeeled apples with their cores contain plenty of pectin and acid, which are needed for the jelly to set without added gelling agent.
What do I do with the leftover apple pulp?
The cooked apple pulp left after straining is used for apple marmalade – see the separate recipe in the same chapter.

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