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.
3,2965/5
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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | 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! | 5 min. |
| 2 |  | Rinse them briefly. | 2 min. |
| 3 |  | 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. |
5 min. |
| 4 |  | 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. |
15 min. |
| 5 |  | 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. | 2 min. |
| 6 |  | Mix 100 mls granulated sugar and 50 mls jam gelling agent in a bowl, using a whisk. | 2 min. |
| 7 |  | Sieve 500 mls granulated sugar into another bowl. | 2 min. |
| 8 |  | Bring the apple juice to the boil. | 5 min. |
| 9 |  | Tip in the sugar+setting agent mixture in one go. | 1 min. |
| 10 |  | Bring back to the boil, whisking gently. | 3 min. |
| 11 |  | Add 500 mls granulated sugar all at once. | 1 min. |
| 12 |  | Bring back to the boil, whisking gently, then leave to boil for 2 minutes. | 7 min. |
| 13 |  | Pour the jelly into jars (still liquid at this stage). | 2 min. |
| 14 |  | Screw on the lids. | 2 min. |
| 15 |  | Turn the jars upside down so that the trapped air passes through the scalding hot jelly, which will sterilize it the simplest way. | 2 min. |
| 16 |  | Stand the jars right way up and leave to cool. | 2 min. |
| 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: Baked apples from St Aubin le Vertueux, Apple Pie, Alsatian apple tart, Apple crisps, Express apple tart, ... All |
 | Granulated sugar: You can check-out other recipes which use it, like for example: Galette Charentaise, Kouign-amann brioche, Diamond biscuits, Quince paste, ... 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: Pears and caramelised walnut samosas , Artichoke hearts forestier , Melt-in-the mouth meat and vegetables in a sealed casserole, Fish in a salt crust, Panettone, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.