Comments on: Apple Jelly Recipe

By: Lolli

Lolli — Wed, 08 Feb 2012 14:00:40 +0000

I have to preserve any type of fruit for a school project and my gran told me about apple jelly. I found this site so I'm sure I'll get good marks now.

By: jacqie Hitchcock

jacqie Hitchcock — Tue, 15 Nov 2011 11:37:40 +0000

You saved my sanity!! grey matter is not as brilliant as before….but memory is not that bad, came up with the right measurements. Rosemary is in the liquid simmering on the hob, jars are sterilizing in the oven and ladle ready for use……………………………….Thank you

By: Mary Youngs

Mary Youngs — Fri, 11 Nov 2011 14:15:35 +0000

I want to make a batch of crab apple and mint jelly, and crab apple and sage.
My juice is ready strained, but am hoping for an answer to this before I boil it with the sugar.
I have heard that the sprigs should be added when almost set, but another source says the herbs will go mouldy which obviously I don't want.
Help ASAP, please.

By: Jane

Jane — Tue, 08 Nov 2011 10:33:53 +0000

Having been looking for a (British) recipe ideally for apple cider jelly, came across this site and this recipe – MANY thanks! Easy to 'play' with recipe to get exactly what I want…and more importantly, didn't have to trawl through pages and pages of recipes I don't want to try and find the one I do! As they say "I will return'….

By: Rachel Swatton

Rachel Swatton — Mon, 10 Oct 2011 08:25:50 +0000

Hi First, thanks for the great recipes, Liking not having to peel and core! Second, a couple of tips on straining jelly.
1. Doesn't need to be a jelly bag – any fine weave fabric will do (baby muslin square, net curtain, cheap muslin available at most fabric shops). Use clothes pegs to fix it to the top of your saucepan or bowl.
2. Wet the cloth first, the juice will flow through rather than soak into the cloth.
3. to get maximum juice, leave overnight, then squeeze hard to extract as much juice as possible. If you don't mind it being cloudy, use as it is, but if you want it clear, simply empty the pulp, rinse the muslin and re-strain through a double layer. THIS WILL ONLY TAKE A COUPLE OF MINS TO DRAIN, NOT ANOTHER NIGHT!
Hope this helps!

By: Annie

Annie — Sun, 18 Sep 2011 15:18:49 +0000

@jackie: Reboil it and (carefully) add pectin. You can also add a little lemon juice, as the acidity helps it set. Clean and resterilise jars and utensils before using again.

By: Joanne Jones

Joanne Jones — Wed, 14 Sep 2011 14:41:21 +0000

Fantastic recipe.
Did exactly what it was supposed to. I thought afterwards that it would look nice with a sprig of mint inside it, or maybe a little rosemary sprig. It would look very decorative. I love the colour, it looks like honey.

By: jackie

jackie — Mon, 12 Sep 2011 09:15:10 +0000

I tried the Apple Jelly recipe yesterday, but it has not set. We rapidly boiled it for much longer than probably necessary. Approx 20-30 mins! Not sure what to do abot it? Can I pour it back into a pan and retry. Or should I add something and reboil?

By: tom

tom — Tue, 06 Sep 2011 20:47:05 +0000

Great site . Just going to have a go at apple jelly. Can I freeze the finished jelly? thanks

By: mags

mags — Sun, 04 Sep 2011 11:35:38 +0000

I used to do it all the proper way with a jelly bag, then realised I was NOT entering a W.I type competition, so I now use a colander, then a sieve. The longer you leave the juice to drip the more you have to make jelly with so overnight is worthwhile, but not essential. Crystal clear jelly needs a jelly bag !