Exquisite Golden or Barefoot Pippin Preserves: A Step-by-Step Guide

 

Content:

Discover the art of preserving golden or barefoot pippins with this step-by-step guide. These delectable preserves boast a delightful jelly-like texture and are infused with the aromatic essence of oranges or lemons. Follow these instructions to create preserves that are as clear and captivating as they are delicious.

Ingredients:

• 2 pounds of golden or barefoot pippins
• A pint and a half of water
• A pound and a half of golden or barefoot pippins (additional)
• Double refined sugar (equal to the weight of the additional pippins)
• Orange or lemon peel (boiled and finely cut)
• 6 spoonfuls of Rhenish wine
• Juice of 3 lemons

Instructions:

1. Preparing the First Batch: Start with 2 pounds of golden or barefoot pippins. Pare and quarter them without coring. Place the prepared pippins in a pint and a half of water and boil them rapidly until they appear clear and begin to break down.
2. Straining the Juice: Remove the boiled pippins from the heat and strain the juice through a fine hair sieve. Set the juice aside to use for making jelly.
3. Preparing the Second Batch: Take an additional pound and a half of golden or barefoot pippins. Cut them through the middle, core them, and pare them. Weigh the pared pippins again to determine the needed amount of double refined sugar.
4. Melting the Sugar: In a silver basin, place the weighed double refined sugar in small lumps. Add 3 or 4 spoonfuls of water to the basin and set it on the fire. Let it boil rapidly until all the sugar has melted. Skim the syrup to ensure it is clean.
5. Cooking the Second Batch: Once the syrup cools slightly, add the prepared pippins into it. Be careful not to add the pippins while the syrup is too hot. Return the mixture to the fire and let it boil rapidly all over.
6. Infusing the Aroma: Add finely cut orange or lemon peel, previously boiled until tender, to the pippins. Let them boil together for a short period.
7. Adding the Jelly: Take the strained juice (Jelly) and combine it with 6 spoonfuls of Rhenish wine and an additional quarter of a pound of sugar. Warm the mixture on the fire to keep it just warm.
8. Finalizing the Preserves: As the pippins begin to look clear, add the jelly mixture to the pot and let it boil together. When they are almost ready, add the juice of 3 lemons, warm it, and mix it with the preserves while keeping it on the fire for a little longer.
9. Storing the Preserves: Transfer the preserves into your desired glass containers. They will retain their clarity and captivating appeal.

By following these instructions, you can create exquisite golden or barefoot pippin preserves with a delightful jelly-like texture and a burst of citrusy aroma. These delectable preserves will grace your table and delight your taste buds for a long time to come.