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 sugar than for a normal jelly recipe.
3,9805/5
Last modified on: September 9th 2018
For 1 kg 500 g, you will need:
- 1
2 litres 500 ml apple - 2
1 lemon - 3
100 mls granulated sugar - 4
50 mls jam gelling agent - 5 500 mls granulated sugar
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 43 min. | 15 min. | 58 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
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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 900g 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.
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 mls granulated sugar and 50 mls jam gelling agent in a bowl, using a whisk.Stage 7
2 min.
Sieve 500 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 500 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 900g juice to 600 g sugar and 50 g setting 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.
Nutritional information
How much will it cost?
For 1 kg 500 g : 5.21 €
Source: Home made.
More recipes?
This recipe use (among others) | Apple: You can check-out other recipes which use it, like for example: Quince and apple compote, Apple semelles (flat apple tarts), Apple Tatin Terrine, Stewed apple (compote), Express apple tart, ... All |
| Granulated sugar: You can check-out other recipes which use it, like for example: Diamond biscuits, Candied grapefruit peel, Galette Charentaise, Quince paste, Kouign-amann brioche, ... All |
| Jam gelling agent: You can check-out other recipes which use it, like for example: Passion fruit jellies, ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Endives "bonne femme", Caesar salad, Clementine sorbet, Pear tart with almond cream, ... All |
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