Apple Jellies

Step 1

Lightly rub an 8- by 8-inch baking dish with flavorless vegetable oil. Line with parchment paper and lightly oil the parchment. In a large heavy-bottomed pot, combine: 8 medium apples (about 3 pounds), washed, quartered, and cored, 1 cup water.

Step 2

Cover and cook over medium heat until the apples are soft, about 20 minutes.

Step 3

Pass the mixture through a food mill or sieve. Return the purée to the pot and stir in: 1 1/2 cups sugar, Juice of 1 lemon.

Step 4

Simmer over low heat, stirring often, for about 1 hour. As the mixture cooks and reduces, it starts to thicken and bubble. Scrape the bottom of the pan thoroughly while stirring to keep the purée from sticking and burning. Wear an oven mitt to avoid being scorched by any spatters. The purée is done when it holds a mounded shape. To be sure, breifly chill a small amount on a plate in the freezer. It should appear and feel jelled.

Step 5

Spread the mixture evenly into the prepared dish. Cool for several hours or overnight. When cooled completely, invert onto a parchment-lined baking sheet. Remove the top layer of parchment paper. Leave to dry, uncovered, overnight. The paste should be firm enough to cut. If not, put the paste in a 150°F oven for an hour or more until firm. Let cool completely before cutting. The paste can be stored whole, wrapped tightly in plastic. Or trim the edges and cut into 1-inch pieces before wrapping. Store at room temperature or refrigerated for up to a year.

Variations

Step 6

Before serving, toss the pieces in granulated sugar to coat.

Step 7

Quince paste and plum paste can be made in the same manner. Wash quinces well and rub off their fuzz before cutting and coring. Increase the water to 3 cups and the sugar to 2 cups. Don’t add the lemon juice until the purée has finished cooking.