My experiment (long) wasRe: SC - Help with old recipe (OOP)

[Lilinah biti-Anat]

In a message dated 12/11/1999 1:31:53 AM Pacific Standard Time, 
cclark at vicon.net writes:

> With the stuff being called jelly, and egg being the only thickener, I'm
>  going to make a wild guess that the apples should be cooked down some 
before
>  the egg is added. Lower the temperature before adding the egg, because once
>  the apples and sugar have cooked down some, their boiling point will be
>  higher. Cool it until it's barely simmering (after having boiled) before 
the
>  egg goes in. It might also come out more lemony if the zest goes in after
>  the apples are finished with the first cooking.
>  
>  Since it seems to be difficult to get it to thicken properly, perhaps this
>  means that three apples are enough? :-)

(giggle) I guess maybe I didn't cook them long enough! I will try your 
suggestion next time. That is a good idea about the zest too. The flavor 
while good, did seem to deteriorate the more I cooked the jelly.

Peldyn
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