This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
191 K 3.8/5 (65 reviews)
60 min.
Easy
5.65 €
1 kg 500 g
5 IngredientsLast modified on: August 19th 2021
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 for this recipe
Preparation: 45 min.
Cooking: 15 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 100 g granulated sugar and 60 g jam gelling agent in a bowl, using a whisk.
Stage 7 - ⌛ 2 min.
Sieve 900 g 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 900 g 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 1,360 RDI=130 % | 7 RDI=1 % | 5,570 RDI=280 % | 23,310 RDI: 280 % |
| Per 100 g | 0 | 40 RDI=3 % | 0 | 150 RDI=8 % | 630 RDI: 8 % |
How much will it cost?
- For 1 kg 500 g : 5.65 €
Change currency:
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
Like these other recipes: Ramekins with almonds, apples and lemon, Apple Strudel, Apple-almond shortbread tart, Canadian apple crumble, Apple charlotte with toasted brioche, ... See them all 60
Granulated sugar
Like these other recipes: Fruit paste : Blackcurrant, Galette Charentaise, Kouign-amann brioche, Quince paste, Candied grapefruit peel, ... See them all 6
Jam gelling agent
Like these other recipes: Quince jelly, Passion fruit jellies, Jelly-style plum jam, Apple paste, Blackcurrant jelly, ... See them all 10
Lemon
Like these other recipes: Tahitian salad, Clementine sorbet, Raw beetroot mousse with walnuts, Pesto, Dandelion flower jelly, ... See them all 128
Other recipes you may also like
Chilli chicken and spinach gratin
A classic combination of chicken and spinach is pepped up with chilli spices and balanced with a velvety bechamel sauce, topped with cheese and browned in the oven. May 23th 202154 K 1 hour 35 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018442 K 15 30 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010399 K 154 50 min.
Alsatian apple tart
This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked. July 13th 202283 K 55 min.
Polpete
The polpete are the delicious meatballs of the Italian cuisine, softer than the classic meatballs because they contain breadcrumbs moistened with milk. April 8th 202338 K 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a 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.