|Preparation||Cooking||Start to finish|
|43 min.||15 min.||58 min.|
|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!||5 min.|
|2||Rinse them briefly.||2 min.|
|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 900g 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.
|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.||2 min.|
|6||Mix 100 g granulated sugar and 50 g jam gelling agent in a bowl, using a whisk.||2 min.|
|7||Sieve 500 g granulated sugar into another bowl.||2 min.|
|8||Bring the apple juice to the boil.||5 min.|
|9||Tip in the sugar+setting agent mixture in one go.||1 min.|
|10||Bring back to the boil, whisking gently.||3 min.|
|11||Add 500 g granulated sugar all at once.||1 min.|
|12||Bring back to the boil, whisking gently, then leave to boil for 2 minutes.||7 min.|
|13||Pour the jelly into jars (still liquid at this stage).||2 min.|
|14||Screw on the lids.||2 min.|
|15||Turn the jars upside down so that the trapped air passes through the scalding hot jelly, which will sterilize it the simplest way.||2 min.|
|16||Stand the jars right way up and leave to cool.||2 min.|
|17||You can now enjoy your delicious apple jelly.|
For 1 kg 500 g : 5.21 €
|Apple: You can check-out other recipes which use it, like for example: Norman flambéed apples, Tart Tatin, Apple and almond gratin, Tarte Jurassienne, Warm apple feuillantines, ... [All]|
|Granulated sugar: You can check-out other recipes which use it, like for example: Quince paste, Galette Charentaise, Kouign-amann brioche, ... [All]|
|Jam gelling agent: You can check-out other recipes which use it, like for example: Passion fruit jellies, ... [All]|
|Lemon: You can get more informations, or check-out other recipes which use it, for example: How to prepare purple artichokes, Pear charlotte, Santiago Cake, Raw beetroot mousse with walnuts, Green parsley sauce, ... [All]|
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