APPLE JELLY • FREE-TRANSLATOR.COM • Definition of Apple jelly

... sieve, get ready an ounce of isinglass boiled to a jelly in half a pint of water, and mix it with the apple pulp. Add some sugar, a little lemon juice and peel; boil all together, take out the peel, and put the jelly into a dish, to serve at table.—When apple jelly is required for preserving apricots, or any sort of sweetmeats, a different process is observed. Apples are to be pared, quartered and cored, and put into a stewpan, with as much water as will cover them. Boil them to a mash as quick as possible, ...

— The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, • Mary Eaton

... of sugar and acid they contain. A fine-flavored acid apple should be employed when possible. Apple jelly may be made at any time of the year, but winter apples are best and should be used when in their prime, i. e., from the fall to December or January. When it is found necessary to make apple jelly in the spring, add the juice of one lemon to ...

— Canned Fruit, Preserves, and Jellies: Household Methods of Preparation - U.S. Department of Agriculture Farmers' Bulletin No. 203 • Maria Parloa