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...
Step by step recipe
This recipe in GIF
Stage 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!
Stage 2 -
Rinse them briefly.
Stage 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.
Stage 4 -
Put all the apple pieces through a
. 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
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 -
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 -
Mix 100 mls granulated sugar and 50 mls jam gelling agent in a bowl, using a
Stage 7 -
Sieve 500 mls granulated sugar into another bowl.
Stage 8 -
Bring the apple juice to the boil.
Stage 9 -
Tip in the sugar+setting agent mixture in one go.
Stage 10 -
Bring back to the boil, whisking gently.
Stage 11 -
Add 500 mls granulated sugar all at once.
Stage 12 -
Bring back to the boil, whisking gently, then leave to boil for 2 minutes.
Stage 13 -
Pour the jelly into jars (still liquid at this stage).
Stage 14 -
Screw on the lids.
Stage 15 -
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 -
Stand the jars right way up and leave to cool.
You can now enjoy your delicious apple jelly.
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. Nutritional information
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman ( change to a man). How much will it cost? Note : These prices are only approximate
Source Home made. More recipes?This recipe use (among others)
Apple: You can check-out other recipes which use it, like for example: Cochelin d'Evreux, Sweet pancake rolls from Brittany, Clafoutis "Marie-Antoinette", Norman flambéed apples, Caramelised apple pie, ... All Granulated sugar: You can check-out other recipes which use it, like for example: Galette Charentaise, Kouign-amann brioche, Quince paste, Diamond biscuits, Candied grapefruit peel, ... 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: Seared tuna with lemon and lime, Green parsley sauce, Moist Lemon Cake, Panettone, Celeriac Rémoulade , ... All News list of cooking-ez.com
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