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 sugar than for a normal jelly recipe.
3,0755/5
Last modified on: September 9th 2018
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?
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When should I start for the recipe to be ready at a certain time?
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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! | 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. |
5 min. |
| 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. |
15 min. |
| 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. |
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 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.
You can mix different varieties of apples; this will give your jelly a more pronounced flavour.
Nutritional information
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How much will it cost?
For 1 kg 500 g : 5.21 €
Source: Home made.
More recipes?
This recipe use (among others) | 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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