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.
32,8283.7/5 for 20 ratings
Grade this recipe: Last modified on: August 23th 2020
For 1 kg 500 g, you will need:
- 0
2 kgs 500 g apple - 1
1 lemon - 2
100 g granulated sugar - 3
50 g jam gelling agent - 4 900 g granulated sugar
- Total weight: 3,680 grams
How long does it take?
Time required for this recipe:
| 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?
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 50 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,527 Kcal or 23,140 Kj | 9 gr | 1,354 gr | 8 gr |
| 276 % | 3 % | 128 % | 1 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 150 Kcal or 628 Kj | < 1 gr | 37 gr | < 1 gr |
| 8 % | <1 % | 3 % | <1 % |
How much will it cost?
- For 1 kg 500 g : 5.45 €
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: Tarte Jurassienne, Four quarters (adding fruit), Apple and Blackcurrant Brioche Pies, Rice pudding with fruit and nuts, Tatin apple diplomat tart, ... All |
| Granulated sugar: You can check-out other recipes which use it, like for example: Quince paste, Diamond biscuits, Galette Charentaise, Candied grapefruit peel, Kouign-amann brioche, ... All |
| Jam gelling agent: You can check-out other recipes which use it, like for example: Apple paste, Blackberry and almond fondant tart, Jelly-style plum jam, Passion fruit jellies, ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Spaghetti with smoked salmon, Blanquette of veal, Pear sorbet, Mouna, ... All |
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