Apple Jelly Recipe
Ingredients:
- 4 lbs (1.8 kg) crab or cooking apples
- 2 pints (1200 ml) water
- Stick cinnamon or a few cloves or strips of lemon rind
- 1 lb (450 g) of sugar per pint of juice obtained.
Method:
- Wash the apples and wipe. Cut into quarters but do not remove the skin or core.
- Put the fruit into a pan with the water and the cinnamon, cloves or lemon peel tied in a piece of muslin.
- Stew until the fruit is pulpy.
- Test for pectin.
- Remove the flavouring ingredients.
- Turn into a jelly bag and leave to strain overnight.
- Measure the juice and heat in a pan.
- Add 1 lb (450 g) warmed sugar to each pint juice, stirring until all the sugar has dissolved.
- Bring to the boil and boil rapidly until the jelly sets when tested.
- Remove the scum.
- Pot and seal whilst still hot.
Jam Making Help & Advice
These articles will get you started and explain the finer ponts of making your own jams and jellies:
- Making Jam and Jelly at Home - Introduction and Equipment
- Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
- Making Jam and Jelly at Home - Methods
Making Your Own Jam?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.
Filed under All Recipes, Apples, Fruit, Jellies, Val's Preserves, Vegetarian Recipes by
Comments on Apple Jelly Recipe »
Doreen @ 6:40 pm
I decided to look up some jam recipes and found this site It is the best site I have found and I dont think I will find any better
Thank you
Val @ 7:32 pm
Glad you like the site. Hope to have a load more up on all types of preserves soon.
Deirdre Howe @ 9:43 am
Straight away i found the recipe i wanted and to and for a change it was not over complicated….thank you!
Val @ 6:04 pm
Thank you for the thanks! I find it's best to keep it as simple as possible with links to general guidance notes on jams and jellies.
Deepti @ 12:37 pm
Excellent! Came out PERFECT…very pleased & have passed on this recipe to family.
Rosemary @ 2:42 pm
I would like to add herbs to the jelly to make Mint, Rosemary or Thyme jelly. How do I go about it or specifically how much herbs would I put in?
Val @ 4:15 pm
At the end when it has set, chop one handful of mint per pint of juice. Throw in pot and stir. Cook for a few minutes while stirring. I've not tried it with rosemary or thyme.
adella Jackson @ 4:47 pm
Fabulous recipe; even I could not get it wrong! It came out perfectly and I am so thrilled with the results that I'm currently making more. Plan to use it in my gravies because it will save on buying jelly from the shops. Can't wait to give redcurrant jelly a go next summer!
soyka @ 2:25 pm
Making the apple jelly- How do you 'check for pectin'?
Val @ 5:25 pm
Follow the link under the recipe – Making Jam & Jelly at Home – Methods. It explains how to test for pectin.
senga peacock @ 5:56 pm
my husband fancied making apple jelly, as we have had an abundance of apples on our trees this year, so for quickness I went online and came up with this recipe, now I think there is a jam factory going onin my kitchen, he is having great success and adding all sorts as he goes, but more importantly, he is having fun as he goes, so keep coming up with simple but good recipes.
Tony McCormack @ 11:12 pm
Afraid I messed up somewhere unable to get jelly to set.It is now cool but still watery. Any suggestions.Thanks Tony
Val @ 5:30 pm
Top it out of the jars. Re-heat and try letting it boil for a little longer. If it still seems watery, add some dried (Silver Spoon) or liquid (Certo) pectin. Make sure you don't add too much or it could go the other way. Don't forget to thoroughly wash and re-sterilise the jars before you put it back in.
Brian @ 3:31 am
Fantastic collection of recipes ! I am away to make some apple jelly and hope it is just like mother used to make!