Apple Jellies - apples

Method

• 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.
• Cover and cook over medium heat until the apples are soft, about 20 minutes.
• Pass the mixture through a food mill or sieve.
• Return the puree to the pot and stir in: 1 1/2 cups sugar, Juice of 1 lemon.
• 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 puree from sticking and burning.
• Wear an oven mitt to avoid being scorched by any spatters.
• The puree 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.
• 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 150F 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.
• Before serving, toss the pieces in granulated sugar to coat.
• 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.
• Dont add the lemon juice until the puree has finished cooking.