1,479 easy and fully explained recipes, with +66K photos and 78 videos

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.

167 K 3.8/5 (61 reviews)

60 min.

Easy

5.65 €

500 g

5 Ingredients

Last modified on: August 19^th 2021

For this recipe: I want to make it (729×) I made it (611×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 500 g, you will need:

1 835 g apple
2 ¹⁄₃ lemon
3 35 g granulated sugar
4 20 g jam gelling agent
5 300 g granulated sugar
Total weight: 1,235 grams

Change these quantities to make:

500 g 750 g 1 kg 500 g 3 kg 4 kg 500 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 45 min.

Cooking: 15 min.

All in all: 60 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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 ¹⁄₃ 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 35 g granulated sugar and 20 g jam gelling agent in a bowl, using a whisk.

Stage 7 - 2 min.

Sieve 300 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 300 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	2 RDI=1 %	460 RDI=40 %	2 RDI=0 %	1,860 RDI=90 %	7,800 RDI: 90 %
Per 100 g	0	40 RDI=3 %	0	150 RDI=8 %	630 RDI: 8 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 500 g : 1.90 €

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)

Other recipes you may also like

Hachis parmentier

This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
February 21^th 2011403 K 24.3 1 hour 25 min.

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).
December 21^th 2020403 K5 20 min.

Blackcurrant-almond muffins

Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour.
February 21^th 2011260 K3.8 50 min.

Puff or flaky pastry (pâte feuilletée)

Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
January 19^th 2011451 K 63.3 2 hours 45 min.

Stewed apricots

Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12^th 2023793 K 143.5 1 hour 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.