Windfall apple jelly

A recipe from cooking-ez.com

For 1 kg 500 g, you will need:

• 1 2 kgs 500 g apple
• 2 1 lemon
• 3 100 g granulated sugar
• 4 60 g jam gelling agent
• 5 900 g granulated sugar
• Total weight: 3,690 grams

Times:

Preparation	Cooking	Start to finish
45 min.	15 min.	60 min.

Step by step recipe

• 1: 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!
• 2: Rinse them briefly.
• 3: 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.
• 4: 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:
  Apple juice : grams
  Recalculate
• 5: 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.
• 6: Mix 100 g granulated sugar and 60 g jam gelling agent in a bowl, using a whisk.
• 7: Sieve 900 g granulated sugar into another bowl.
• 8: Bring the apple juice to the boil.
• 9: Tip in the sugar+setting agent mixture in one go.
• 10: Bring back to the boil, whisking gently.
• 11: Add 900 g granulated sugar all at once.
• 12: Bring back to the boil, whisking gently, then leave to boil for 2 minutes.
• 13: Pour the jelly into jars (still liquid at this stage).
• 14: Screw on the lids.
• 15: Turn the jars upside down so that the trapped air passes through the scalding hot jelly, which will sterilize it the simplest way.
• 16: Stand the jars right way up and leave to cool.
• 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.

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