Windfall apple jelly


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.
158K 3.8/5 based on 61 reviews
Grade this recipe:

Last modified on: August 19th 2021

Keywords for this recipe:
For 1 kg 500 g, you will need:
  • 1 apple 0 kg 5 g apple
  • 2 lemon 1 lemon
  • 3 granulated sugar 0 kg 3 g granulated sugar
  • 4 jam gelling agent 0 kg 2 g jam gelling agent
  • 5 granulated sugar 1 lb + 15.7 oz granulated sugar

Change these quantities to make:
Times for this recipe
Preparation: 43 min.
Cooking: 15 min.
All in all: 58 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.
Windfall apple jelly
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.
Windfall apple jelly
Rinse them briefly.

Stage 3 - 5 min.
Windfall apple jelly
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.
Windfall apple jelly
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

Stage 5 - 2 min.
Windfall apple jelly
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.
Windfall apple jelly
Mix 0 kg 3 g granulated sugar and 0 kg 2 g jam gelling agent in a bowl, using a whisk.

Stage 7 - 2 min.
Windfall apple jelly
Sieve 1 lb + 15.7 oz granulated sugar into another bowl.

Stage 8 - 5 min.
Windfall apple jelly
Bring the apple juice to the boil.

Stage 9 - 1 min.
Windfall apple jelly
Tip in the sugar+setting agent mixture in one go.

Stage 10 - 3 min.
Windfall apple jelly
Bring back to the boil, whisking gently.

Stage 11 - 1 min.
Windfall apple jelly
Add 1 lb + 15.7 oz granulated sugar all at once.

Stage 12 - 7 min.
Windfall apple jelly
Bring back to the boil, whisking gently, then leave to boil for 2 minutes.

Stage 13 - 2 min.
Windfall apple jelly
Pour the jelly into jars (still liquid at this stage).

Stage 14 - 2 min.
Windfall apple jelly
Screw on the lids.

Stage 15 - 2 min.
Windfall apple jelly
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.
Windfall apple jelly
Stand the jars right way up and leave to cool.

Stage 17
Windfall apple jelly
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 recipe8 3 %1,360 130 %7 1 %5,570 280 %23,310 280 %
Per 100 g040 3 %0150 8 %630 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 1 kg 500 g : 5.61 €

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
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017453K4.2 2 hours 14 min.
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011298K 24 32 min.
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
November 12th 2017926K 54 18 min.
Bechamel sauce
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13th 2024420K4.3 18 min.
How to peel pistachios
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
May 20th 2020119K3.3 28 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page