Windfall apple jelly

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
45 min.	15 min.	60 min.

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!
2	Rinse them briefly.
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.
4	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 Recalculate
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.
6	Mix 100 g granulated sugar and 60 g jam gelling agent in a bowl, using a whisk.
7	Sieve 900 g granulated sugar into another bowl.
8	Bring the apple juice to the boil.
9	Tip in the sugar+setting agent mixture in one go.
10	Bring back to the boil, whisking gently.
11	Add 900 g granulated sugar all at once.
12	Bring back to the boil, whisking gently, then leave to boil for 2 minutes.
13	Pour the jelly into jars (still liquid at this stage).
14	Screw on the lids.
15	Turn the jars upside down so that the trapped air passes through the scalding hot jelly, which will sterilize it the simplest way.
16	Stand the jars right way up and leave to cool.
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.

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