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).

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
Cut the apples
Wash the apples, but do not peel them. Quarter them and cut away the cores.
2
Boil
Put the apples in a pot with enough water to cover them, and boil until they are completely tender.
3
Strain the juice
Pour the mass into a cloth or a jelly bag and let the juice strain off. Measure the juice.
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
Fill the jars
Fill the jelly into jars and cover when it is completely cold.
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.

From1914 1949 Modernised

To1914 1949 Modernised

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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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