Now that I don't have a small horde of children or teenagers to feed I have been looking for other things to make with our abundant apple harvest this year. Even once I'd done several kilos of apple chutney and stewed and frozen more, there were still a lot of apples left. I decided to make a batch of apple jelly with what was left, some were used as Christmas gifts and David and I will enjoy the rest through the year. Jellies are very easy to make, you just need a jelly bag and the ingredients. This batch set almost immediately, it was a race against time to get it in the jars! Oh and its super tasty.
* For 2021 the harvest was about half, so with having a good amount of apple chutney left from the previous year, I just made the apple jelly, again great setting results with this recipe.
Apple Jelly
2 kg apples
1.25 litres water
2 tbsp lemon juice
1 kg granulated sugar
2 tbsp lemon juice
1 kg granulated sugar
~ Wash the apples. Cut out and discard any bad bits, then cut into chunks. There is no need to peel or core the apples. Place in a preserving pan or large saucepan and add the water.
Bring to the boil, then reduce the heat and cook for about 30 minutes until the apples are very soft and mushy.
~ Line a colander with a square of muslin (or use a jelly bag and stand) and set it over a large bowl. Spoon in the apples and juices and allow to stand for at least 4 hours or overnight until all the juices have dripped out. Do not be tempted to squeeze it to hurry it along as it will make the jelly cloudy if you do.
~ Measure the apple juice into a large saucepan or preserving pan and for each 250ml/9floz juice add 200g/7oz (1 cup) sugar. Add the lemon juice. Heat gently stirring until the sugar has dissolved, then increase the heat and bring to a rolling boil.
~ Continue to boil until the mixture reaches 105-110℃ /220-225°F on a thermometer and test for set. (A small blob will wrinkle when placed on a cold plate and left for a few minutes).
When the jelly has reached setting point, pour into warm sterilised jars. Seal immediately and allow to cool.
~ Label when cold and store in a cool, dark place. The jelly will keep for up to 1 year.
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