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Apple Jelly

Classic apple jelly from Erken 1914: tart apples are boiled tender in water, the juice is strained, boiled with 1 kg sugar per liter and a vanilla pod until it takes on a reddish tinge; the remaining pulp is used for apple marmalade.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 589 (falt i det fri)

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About the dish

Apple jelly was the housewife's way of using up the apple harvest: the juice became jelly, and the remains in the straining cloth became apple marmalade. The recipe is in the preserving chapter of 'Stor kokebok' (1914).

How to make it

  1. 1

    Cut the apples

    Wash the apples, but do not peel them. Quarter them and cut away the cores.

  2. 2

    Boil

    Put the apples in a pot with enough water to cover them, and boil until they are completely tender.

  3. 3

    Strain the juice

    Pour the mass into a cloth or a jelly bag and let the juice strain off. Measure the juice.

  4. 4

    Boil the jelly

    Take 1 kg sugar per liter of juice. Boil gently with a vanilla pod until the juice takes on a reddish tinge, and skim well during boiling.

  5. 5

    Fill the jars

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

  6. 6

    Use the leftovers

    The apple pulp left in the straining cloth is used for apple marmalade.

Changes from the original

Quantities have been made concrete for a practical batch (3 kg apples), the ratio of 1 kg sugar per liter of juice has been kept. Units modernized (kg, l). The straining cloth is given as a cloth or jelly bag.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 589) → 1949 (korrekturlest, s. 708)~50% av teksten endretfjernetlagt til
Epler vand vann sukker 1 i stang vanilje. Hertil er sure epler bedst. best. De vaskes, men skrælles skrelles ikke, deles i 4, kjernehuset borttages, sættes borttaes, settes over ilden varmen med saa så meget vand, vann at eplerne dækkes. Koker, eplene dekkes. Koker til eplerne eplene er møre, siles; møre. Siles; saften maales, måles, og til hver liter saft tages tas 1 kg. sukker. Koker sagte sakte med en stang vanilje, vanilje til saften faar får et rødlig skjær; skummes skum­mes godt under kokningen. Fyldes kokingen. Fylles i krukker og overbindes, naar overbin­des når den er kold. Hvad der Hvad­der er igjen i sileklædet, benyttes be­nyttes til eplemarmelade.

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Frequently asked questions

Which apples are best for apple jelly?
Tart apples are best. They are washed but not peeled – they are quartered and the cores are removed.
How much sugar should I use?
The juice is measured after straining, and you take 1 kg sugar per liter of juice. A vanilla pod is boiled along with it.
How do I know the jelly is done?
It is boiled slowly until the juice takes on a reddish tinge, and skimmed well along the way. Fill it into jars and cover when it is cold.
Can I use the leftovers from the straining cloth?
Yes, what is left in the straining cloth is used for apple marmalade – according to Schønberg Erken's 'Stor kokebok' (1914).

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