2351—Apple Jelly for Decorating

Quarter, peel, and core the apples (preferably russets), and throw them, one by one, in a bowl of fresh water to prevent their getting brown.

Then put them in a copper basin with one and one-half pints of water per two lbs. of apples, and cook them gently without touching them.

This done, pour away their juice, and return it to the basin together with two lbs. of sugar per quart. Boil; skim with great care, that the jelly may be clear, and cook over a fierce fire until the jelly has reached a stage which may be ascertained thus:—(1) When on taking the skimmer out of the basin, the jelly adhering to it seems to mass itself towards the middle of the skimmer; or:—(2) When the jelly breaks up into large drops, separated one from the other.

Then take the jelly off the fire; add some carmine to it, drop by drop, until it acquires a rosy hue; strain it again through a fine piece of linen, that it may be perfectly limpid, and finally pour it into tin receptacles to cool.

Put aside until wanted.