For 1 kg 500 g, you will need:
1 2 kgs 500 g apple 2 1 lemon 3 100 g granulated sugar 4 50 g jam gelling agent 5 500 g granulated sugar Total weight: 3,280 grams
How long does it take?
Preparation Cooking Start to finish 43 min. 15 min. 58 min. At what time? When will I finish if I start the recipe at a certain time? When should I start for the recipe to be ready at a certain time? Work this out...
Step by step recipe
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Stage 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!
Stage 2 -
Rinse them briefly.
Stage 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.
Stage 4 -
Put all the apple pieces through a
. 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
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.
Stage 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.
Stage 6 -
Mix 100 g granulated sugar and 50 g jam gelling agent in a bowl, using a
Stage 7 -
Sieve 500 g granulated sugar into another bowl.
Stage 8 -
Bring the apple juice to the boil.
Stage 9 -
Tip in the sugar+setting agent mixture in one go.
Stage 10 -
Bring back to the boil, whisking gently.
Stage 11 -
Add 500 g granulated sugar all at once.
Stage 12 -
Bring back to the boil, whisking gently, then leave to boil for 2 minutes.
Stage 13 -
Pour the jelly into jars (still liquid at this stage).
Stage 14 -
Screw on the lids.
Stage 15 -
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 -
Stand the jars right way up and leave to cool.
You can now enjoy your delicious apple jelly.
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 900g juice to 600 g sugar and 50 g setting agent. You can mix different varieties of apples; this will give your jelly a more pronounced flavour. Nutritional information
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost? Note : These prices are only approximate
Source Home made. More recipes?This recipe uses (among others)
Apple: You can check-out other recipes which use it, like for example: Bonnevaux apple tart, Tatin apples with mascarpone cream, Apple Batter Puddings, Four quarters (adding fruit), Quince and apple compote, ... All Granulated sugar: You can check-out other recipes which use it, like for example: Galette Charentaise, Kouign-amann brioche, Diamond biscuits, Candied grapefruit peel, Quince paste, ... 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: Strawberry sorbet, Lemon and lime cakes, Sausage mushroom and cheese crumble, Express sauerkraut, Spaghetti Carbonara, ... All News list of cooking-ez.com
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