Windfall apple jelly

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.
139K 60 3.8
Grade this recipe:

Last modified on: August 19th 2021

Keywords for this recipe:
For 1 kg 500 g, you will need:
  • 1 apple 2 kgs 500 g apple
  • 2 lemon 1 lemon
  • 3 granulated sugar 100 g granulated sugar
  • 4 jam gelling agent 60 g jam gelling agent
  • 5 granulated sugar 900 g granulated sugar
  • Total weight: 3,690 grams

Change these quantities to make: 500 g 750 g 1 kg 500 g 3 kg 4 kg 500 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
43 min.15 min.58 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 5 min.
Windfall apple jelly
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.
Windfall apple jelly
Rinse them briefly.

Stage 3 - 5 min.
Windfall apple jelly
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.
Windfall apple jelly
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:
Apple juice : grams

Stage 5 - 2 min.
Windfall apple jelly
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.
Windfall apple jelly
Mix 100 g granulated sugar and 60 g jam gelling agent in a bowl, using a whisk.

Stage 7 - 2 min.
Windfall apple jelly
Sieve 900 g granulated sugar into another bowl.

Stage 8 - 5 min.
Windfall apple jelly
Bring the apple juice to the boil.

Stage 9 - 1 min.
Windfall apple jelly
Tip in the sugar+setting agent mixture in one go.

Stage 10 - 3 min.
Windfall apple jelly
Bring back to the boil, whisking gently.

Stage 11 - 1 min.
Windfall apple jelly
Add 900 g granulated sugar all at once.

Stage 12 - 7 min.
Windfall apple jelly
Bring back to the boil, whisking gently, then leave to boil for 2 minutes.

Stage 13 - 2 min.
Windfall apple jelly
Pour the jelly into jars (still liquid at this stage).

Stage 14 - 2 min.
Windfall apple jelly
Screw on the lids.

Stage 15 - 2 min.
Windfall apple jelly
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.
Windfall apple jelly
Stand the jars right way up and leave to cool.

Stage 17
Windfall apple jelly
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 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.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
5,567 Kcal or 23,308 Kj9 gr1,364 gr8 gr
278 %3 %129 %1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
151 Kcal or 632 Kj< 1 gr37 gr< 1 gr
8 %<1 %3 %<1 %
% 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?
  • For 1 kg 500 g : 5.61 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Apple Pie, Quince and apple compote, Apple Strudel, Oatmeal and apple cookies, Warm apple feuillantines, ... All
Granulated sugarGranulated sugar: You can check-out other recipes which use it, like for example: Candied grapefruit peel, Fruit paste : Blackcurrant, Kouign-amann brioche, Galette Charentaise, Quince paste, ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Apricot jelly, Jelly-style plum jam, Apricot jam with vanilla, Fruit paste : Blackcurrant, Blackcurrant jelly, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Peach and mint salad , Little caramelized peach tarts, Glazed mushrooms with plain rice, Green parsley sauce, Fish in a salt crust, ... All
Other recipes you may also like
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
269K 24.5 3 hours 8 min. January 6th 2021
Small foie gras pasties
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.
304K4.6 2 hours September 7th 2018
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
795K5 6 min. February 16th 2014
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Checkerboard biscuits
Checkerboard biscuits
These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.
128K5 4 hours 24 min. March 8th 2012
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2023-12-03)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page