Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree.
They (or rather, their juice) makes a delicious jelly with a very delicate flavour.
As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe.
They (or rather, their juice) makes a delicious jelly with a very delicate flavour.
As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe.
144K 60 3.8
Last modified on: August 19th 2021
Keywords for this recipe:For 1 kg 500 g, you will need:
- 1
10 ½ cups apple - 2
1 lemon - 3
½ cup granulated sugar - 4
1⁄3 cup jam gelling agent - 5 4 cups granulated sugar
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 43 min. | 15 min. | 58 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Collect up all your fallen apples. It doesn't matter if they are still green, bruised or have been attacked by little creatures - rescue whatever you can!
Stage 2 - 2 min.
Rinse them briefly.
Stage 3 - 5 min.
Cut into quarters and discard any bad parts.
You may well have plenty to reject and the apples will turn brown rapidly. This is quite normal.
You may well have plenty to reject and the apples will turn brown rapidly. This is quite normal.
Stage 4 - 15 min.
Put all the apple pieces through a centrifugal juicer. You will need 1000g of juice to make 1.5 kg (just over 3 and a quarter pounds) of jelly, to which you will add the juice of 1 lemon.
Skim off all the froth carefully, then leave the juice in the fridge for about 30 minutes to settle. You will see that a deposit has formed at top and another at the bottom.
Note: if you do not get the 1000g of apple juice, you will have to adapt your sugar and gelling weight, you can do it automatically with this little calculator:
Skim off all the froth carefully, then leave the juice in the fridge for about 30 minutes to settle. You will see that a deposit has formed at top and another at the bottom.
Note: if you do not get the 1000g of apple juice, you will have to adapt your sugar and gelling weight, you can do it automatically with this little calculator:
Stage 5 - 2 min.
Discard the top deposit and pour the juice into a large saucepan, stopping before you get to the deposit at the bottom. Discard this as well.
Stage 6 - 2 min.
Mix ½ cup granulated sugar and 1⁄3 cup jam gelling agent in a bowl, using a whisk.
Stage 7 - 2 min.
Sieve 4 cups granulated sugar into another bowl.
Stage 8 - 5 min.
Bring the apple juice to the boil.
Stage 9 - 1 min.
Tip in the sugar+setting agent mixture in one go.
Stage 10 - 3 min.
Bring back to the boil, whisking gently.
Stage 11 - 1 min.
Add 4 cups granulated sugar all at once.
Stage 12 - 7 min.
Bring back to the boil, whisking gently, then leave to boil for 2 minutes.
Stage 13 - 2 min.
Pour the jelly into jars (still liquid at this stage).
Stage 14 - 2 min.
Screw on the lids.
Stage 15 - 2 min.
Turn the jars upside down so that the trapped air passes through the scalding hot jelly, which will sterilize it the simplest way.
Stage 16 - 2 min.
Stand the jars right way up and leave to cool.
Stage 17
You can now enjoy your delicious apple jelly.
Remarks
For this recipe, it is very important to respect the proportions of apples : sugar : setting agent, so it is worth noting that you should use 1000g juice to 1000g sugar and 50g gelling agent.
You can mix different varieties of apples; this will give your jelly a more pronounced flavour.
You can mix different varieties of apples; this will give your jelly a more pronounced flavour.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,567 Kcal or 23,308 Kj | 9 gr | 1,364 gr | 8 gr |
| 278 % | 3 % | 129 % | 1 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 151 Kcal or 632 Kj | < 1 gr | 37 gr | < 1 gr |
| 8 % | <1 % | 3 % | <1 % |
How much will it cost?
- For 1 kg 500 g : 5.61 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Apple: You can check-out other recipes which use it, like for example: Rolled chestnut and apple brioche, Caramelized apple "moelleux" cake, Tatin apples with mascarpone cream, Bonnevaux apple tart, Apple charlotte with toasted brioche, ... All |
 | Granulated sugar: You can check-out other recipes which use it, like for example: Fruit paste : Blackcurrant, Diamond biscuits, Quince paste, Kouign-amann brioche, Candied grapefruit peel, ... All |
 | Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Apricot jelly, Quince jelly, Blackberry and almond fondant tart, Fruit paste : Blackcurrant, Blackcurrant jelly, ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom brik rolls, Caesar salad, Preserved lemons, Fish in white wine, Strawberry-mint sorbet, ... All |
Other recipes you may also like
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...331K 15 2 hours 32 min. May 20th 2015
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.181K4.6 2 hours 18 min. May 8th 2011
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).88K4 46 min. January 20th 2013
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.322K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.346K4.0 1 hour 11 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.