1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.

161 K 3.8/5 (61 reviews)

60 min.

Easy

5.65 €

1 kg 500 g

5 Ingredients

Last modified on: August 19^th 2021

For 1 kg 500 g, you will need:

1 2 litres 500 ml apple
2 1 lemon
3 100 mls granulated sugar
4 60 mls jam gelling agent
5 900 mls granulated sugar

Change these quantities to make:

500 g 750 g 1 kg 500 g 3 kg 4 kg 500 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 45 min.

Cooking: 15 min.

All in all: 60 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.

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 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:

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 60 mls jam gelling agent in a bowl, using a whisk.

Stage 7 - 2 min.

Sieve 900 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 900 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 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 recipe	8 RDI=3 %	1,360 RDI=130 %	7 RDI=1 %	5,570 RDI=280 %	23,310 RDI: 280 %
Per 100 g	0	40 RDI=3 %	0	150 RDI=8 %	630 RDI: 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 : 5.65 €

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

Gingerbread

Maybe this recipe will bring back memories.
February 21^th 2011280 K4.2 1 hour 4 min.

You should not leave egg yolks in contact with sugar

You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21^th 2011121 K5

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8^th 20172.42 M 14.8 1 hour 15 min.

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 13^th 2024423 K4.3 20 min.

Quick bramble jelly

Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
July 5^th 2013275 K4.2 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.