Recipe Manuscript

To Make Jelly Of Pippins

Name: To Make Jelly Of Pippins
Prep time: PTPT30M
Cook time: PTPT1H
Yield: 4
Cuisine: European
Ingredients: 500 g quince (substitute: any aromatic, tart apple if quince unavailable); 500 g tart green apples (such as Granny Smith); approximately 1 L water (enough to cover the fruit); 900 g refined white sugar; Juice of 2 lemons, freshly squeezed; Optional: strips of lemon or orange rind

1684

From the treasured pages of Cookbook with various recipes

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1684

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Jelly Of Pippins

"Take half quins & half John Apples boyl them in water till the aples are soft but not to much, then run the liquor thru a straining sive & to a pint of the water a pound of refined sugar boyl it to a Candy heigth, put in the jelly boyl it very fast till it be almost a gelly then put in some juice of a lemmon, let it have the necer juice of 2 lemmons, let it ly in it, you may boyl orring or lemmon rind if you please or yf like"

Note on the Original Text

The recipe is written in dense, flowing prose, omitting exact measures or temperatures—it relies on the cook's intuition and tactile knowledge of the setting point ('boil to a Candy heigth'). Words such as 'boyl' (boil), 'quins' (quinces), and 'gelly' (jelly) demonstrate the variable orthography of the period, before English spelling was standardized. Ingredient amounts are imprecise, and the cook is left to judge by the look and feel of the mixture; this was common in manuscript cookery, which assumed some baseline expertise. The directions are both incomplete by modern standards and highly flexible, inviting the cook to adapt, embellish, or refine as needed.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook with various recipes - Click to view recipe in book

Title

Cookbook with various recipes (1684)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1684

Publisher

Unknown

Background

A tantalizing taste of late seventeenth-century cookery, this charming volume gathers together the flavors, techniques, and secret recipes that delighted English households of yore. Perfect for gastronomic adventurers seeking to recreate the elegance and intrigue of historical feasts.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This jelly recipe hails from a manuscript dating between 1678 and 1689, a time when English kitchens revelled in preserving seasonal fruit. Jellies like this were treasured both for their bright, jewel-like appearance and their luscious sweetness—a symbol of both wealth and domestic skill. Quinces and apples were common in period orchards, and the practice of preserving them with sugar (a luxury ingredient) reflects the status of the household. Recipes from this period were typically handed down within families or compiled in manuscript 'receipt books' by learned women overseeing household affairs.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the late 17th century would have used large copper or brass kettles for boiling fruit, and perhaps linen or muslin straining bags to extract a clear juice. Straining sieves (often made of horsehair or linen), wooden spoons for stirring, and open hearths provided the heat. Jellies would likely have been poured into ceramic or glass molds for an attractive presentation, or simple earthenware pots for storage.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb quince (substitute: any aromatic, tart apple if quince unavailable)
1 lb tart green apples (such as Granny Smith)
approximately 4 cups water (enough to cover the fruit)
2 lbs refined white sugar
Juice of 2 lemons, freshly squeezed
Optional: strips of lemon or orange rind

Instructions

To recreate this delightful 17th-century apple jelly, begin by combining equal weights of quinces and tart green apples (Granny Smiths make a fine substitute for John Apples).
Cut the fruit into quarters (remove seeds but keep peels), then simmer in enough water to just cover the fruit, until the apples are tender but not falling apart—about 30 to 40 minutes.
Strain through a fine mesh sieve or cheesecloth to extract the clear juice.
Measure out 2 cups of this juice, and for each 2 cups, add 2 cups (1 lb) of refined white sugar.
Bring this mixture to a brisk boil and cook rapidly until it reaches the 'candy' or setting stage (about 219–223°F, or until it thickens when dripped onto a cold plate).
Stir in the strained juice of 2 fresh lemons, plus, if desired, a strip or two of lemon or orange rind for a zesty aroma.
Let the rinds infuse for a few minutes before removing them.
Pour the hot jelly into sterilized jars, seal, and let cool until set.

Estimated Calories

190 per serving

Cooking Estimates

Preparing and cooking the jelly takes about an hour and a half. This recipe makes about 4 small jars (servings), with each serving containing just under 200 calories mainly from the sugar used.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.