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Windfall apple jelly

Name: Windfall apple jelly
Prep time: 43 min
Cook time: 15 min
Total time: 58 min
Yield: 1 kg 500 g
Cuisine: French
Ingredients: 2 kgs 500 g apple; 1 lemon; 100 g granulated sugar; 60 g jam gelling agent; 900 g granulated sugar

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.

191 K 3.8/5 (65 reviews)

60 min.

Easy

5.65 €

1 kg 500 g

5 Ingredients

Last modified on: August 19^th 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.

When should you start or finish this recipe?

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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.

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:

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.

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 %