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.
161 K 3.8/5 (61 reviews)
60 min.
Easy
4 kg 500 g
5 IngredientsLast modified on: August 19th 2021
For 4 kg 500 g, you will need:
- 1
31 1⁄3 cups apple - 2
3 lemons - 3
1 1⁄3 cup granulated sugar - 4
1 cup jam gelling agent - 5 11 1⁄3 cups granulated sugar
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 15 min.
All in all: 60 min.
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.
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 3 lemons.
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 1 1⁄3 cup granulated sugar and 1 cup jam gelling agent in a bowl, using a whisk.
Stage 7 - 2 min.
Sieve 11 1⁄3 cups 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 11 1⁄3 cups 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 4,090 RDI=390 % | 20 RDI=3 % | 16,700 RDI=840 % | 69,920 RDI: 840 % |
| Per 100 g | 0 | 40 RDI=3 % | 0 | 150 RDI=8 % | 630 RDI: 8 % |
How much will it cost?
- For 4 kg 500 g : 16.85 €
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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
Like these other recipes: Stewed apple (compote), Apple-almond shortbread tart, Tarte Jurassienne, Apple and almond cake, Croissant dough apples, ... See them all 54
Granulated sugar
Like these other recipes: Candied grapefruit peel, Fruit paste : Blackcurrant, Kouign-amann brioche, Galette Charentaise, Diamond biscuits, ... See them all 6
Jam gelling agent
Like these other recipes: Jelly-style plum jam, Blackberry and almond fondant tart, Quince jelly, Apricot jam with vanilla, Apricot jelly, ... See them all 9
Lemon
Like these other recipes: Rice à la grecque, Strawberry sorbet, Roast cabbage with lemon, Shortbread tart with sweet apricots and rosemary, Mascarpone fondant with two lemons, ... See them all 119
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