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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.

151K 3.8/5 based on 60 reviews

Last modified on: August 19^th 2021

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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

Change these quantities to make: 500 g 750 g 1 kg 500 g 3 kg 4 kg 500 g

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
43 min.	15 min.	58 min.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,567 Kcal or 23,308 Kj	9 gr	1,364 gr	8 gr
278 %	3 %	129 %	1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
151 Kcal or 632 Kj	< 1 gr	37 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 : 6.11 $

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)

	Apple: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, Caramelized apple rice pudding, Quince and apple compote, Apple charlotte with toasted brioche, Far Normandy-Brittany, ... All
	Granulated sugar: You can check-out other recipes which use it, like for example: Galette Charentaise, Diamond biscuits, Candied grapefruit peel, Fruit paste : Blackcurrant, Kouign-amann brioche, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Apple paste, Blackberry and almond fondant tart, Apricot jam with vanilla, Quince jelly, Jelly-style plum jam, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Cucumber and salmon salad, Strawberry-mint sorbet, Cream and herb dressing, Endives , Green parsley sauce, ... All

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