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.
144K 60 3.8
Last modified on: August 19th 2021
Keywords for this recipe:For 750 g, you will need:
- 1
1 litre 250 ml apple - 2
½ lemon - 3
50 mls granulated sugar - 4
30 mls jam gelling agent - 5 450 mls granulated sugar
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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 ½ 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 50 mls granulated sugar and 30 mls jam gelling agent in a bowl, using a whisk.
Stage 7 - 2 min.
Sieve 450 mls 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 450 mls 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.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,784 Kcal or 11,656 Kj | 4 gr | 682 gr | 4 gr |
| 139 % | 2 % | 64 % | 1 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 151 Kcal or 632 Kj | < 1 gr | 37 gr | < 1 gr |
| 8 % | <1 % | 3 % | <1 % |
How much will it cost?
- For 750 g : 2.80 €
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: Lemon and grated apple tart, Brioche Tatin, Baked apples from St Aubin le Vertueux, Apple Strudel, Tarte Jurassienne, ... All |
 | Granulated sugar: You can check-out other recipes which use it, like for example: Kouign-amann brioche, Diamond biscuits, Candied grapefruit peel, Galette Charentaise, Fruit paste : Blackcurrant, ... All |
 | Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Jelly-style plum jam, Fruit paste : Blackcurrant, Apple paste, Blackberry and almond fondant tart, Apricot jam with vanilla, ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Strawberry and kiwi fruit salad, Carrot-top pesto, Cretan-style salmon , Multicoloured cucumber-tomato salad, Clementine sorbet, ... All |
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