Apple Jelly is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic puree of apples flavoured with cinnamon and set with gelatine before potting. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Jelly.
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This is a classic recipe for a Victorian version of Apple Jelly that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Peel, core, and slice very thin six fine apples; boil them in a quart of water, until a fourth part is consumed; strain off and add one pound of sugar and half a stick of cinnamon; boil the whole until moderately thick, add a quarter of a pound of isinglass, strain it off repeatedly until quite clear, and then put up in jars. Calf's foot jelly may be used instead of isinglass.
6 apples, peeled, cored and sliced
1l water
450g sugar
1/2 cinnamon stick
2 leaves of gelatine
Method:
Combine the apples and water in a large pan. Bring to a boil and continue boiling until the volume has reduced by 1/4. Strain off the liquid then pour into a pan, stir in the sugar until dissolved and add the cinnamon stick. Bring to a boil and continue coking until moderately thick.
In the meantime soak the gelatine in water for at lest 30 minutes. Squeeze the excess liquid from the gelatine and stir into the apple juice and sugar mix until dissolved. Remove the cinnamon stick then take off the heat and pour into sterilized and warmed jars. Secure the lids, allow to cool then set aside in a cool cupboard until needed.
Apples, 6; water, 1 quart; sugar, 1lb.; cinnamon, 1/2 stick; isinglass, 1/4lb.