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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 589)~84% of the text changedremovedadded
3 kg sure epler (vaskes, men skrelles ikke). vann (nok til å dekke eplene). 1 kg Epler vand sukker (per liter silt saft). 1 stk vaniljestang. Vask eplene, stang vanilje. Hertil er sure epler bedst. De vaskes, men ikke skrell dem. Del dem i fire og skjær bort kjernehuset.. Legg eplene skrælles ikke, deles i en kjele 4, kjernehuset borttages, sættes over ilden med så mye vann saa meget vand, at de er dekket, og kok eplerne dækkes. Koker, til de eplerne er helt møre.. Hell massen i et klede eller en geléspose og la møre, siles; saften sile av. Mål saften.. Ta 1 kg sukker per maales, og til hver liter saft. Kok forsiktig saft tages 1 kg. sukker. Koker sagte med en vaniljestang stang vanilje, til saften får faar et rødlig skjær, og skum skjær; skummes godt under kokingen.. Fyll geléen kokningen. Fyldes i krukker og bind over når overbindes, naar den er helt kald.. Eplemassen som kold. Hvad der er igjen i silekledet, brukes sileklædet, benyttes til eplemarmelade.

Note on Modernised

Mengder er konkretisert til en praktisk porsjon (3 kg epler), forholdet 1 kg sukker per liter saft er beholdt. Enheter modernisert (kg., l.). Silekle er angitt som klede eller geléspose.

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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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