Home

Homemade Apple Jelly

ingredients

2 kg well-flavoured crab-apples, cooking (tart) apples or windfalls
1.5 - 2 litres water
25 g ginger root or thinly pared rind of 1 lemon
sugar (see method)

method

1. Wash and cut up the apples without peeling or coring. If windfalls are used, weigh after removing the damaged parts.

2. Use just enough water to cover, bruise the ginger, if used, add the chosen flavouring and simmer for about 1 hour until tender and well mashed.

3. If the apples do not break down, press them after 30 minutes with a potato masher.

4. Test for pectin, and if the clot is satisfactory, strain the juice through a scalded jelly bag.

5. Leave to drip for 1 hour, then measure the extract, return it to the cleaned pan, and heat gently.

6. Weigh and add the required sugar (usually 800g for every litre of extract).

7. Stir over low heat until dissolved.

8. Bring the jelly to a steady boil and test for set after 10 minutes.

9. Remove from the heat, skim carefully, pot, cover, and label.

What did you think?

21 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved