4993 Apple Jelly

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This is prepared in exactly the same way as for Quince Jelly and passing the juice without pressure. Do not cook the apple too much as otherwise the juice will contain some of the pulp, in any case it will be necessary to decant the juice since there will inevitably be a small amount at the bottom.

Replace the juice in the pan with 900 g (2 lb) loaf sugar and a third of a pod of vanilla per 1 litre ( pt or U.S. cups) juice. Cook as for Quince Jelly then pass through a muslin.