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 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.

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 500 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 500 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

Nutritional information

How much will it cost?

• For 1 kg 500 g : 5.21 €

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