Apple Jelly

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Here’s my mother’s recipe for apple/crabapple jelly – so simple, just needs time for the drip procedure.
You will need:
apples
sugar
lemons
cheesecloth for the drip process
sterilized jars

Wash the apples well and cut them into quarters (unpeeled, uncored) Place in a large stockpot with just enough cold water to cover. Bring to the boil, and cook gently for an hour or so (stirring occasionally) until reduced to a soft pulp.
Pour pulp into a muslin/cheesecloth bag suspended over a large bowl (an upturned stool works well to support the cheesecloth – tie the corners to the ends of the legs) and allow to drip overnight. Do not squeeze, or the jelly may turn cloudy. You may stir the pulp a little to encourage the drip.
Next day, measure the juice carefully. To each litre of juice, you’ll need to add 1 kilo of sugar and the peeled rind and juice of 2 lemons.
Bring the juice to the boil, and then stir in the sugar. Stir carefully until the sugar has melted, add the lemon juice and strips of rind, and boil down rapidly for 20 – 30 minutes, or until the jelly will set if you place a teaspoonful on a plate and it forms a skin as it cools.
Remove any scum from the top before potting.
Transfer the jelly into sterilized jars and cover immediately, tightening the lids only by finger touch, not tightly; process according to the jar manufacturer’s directions (I use Mason jars and place them on a rack in a large steamer pot, fill almost to the jar lid level with water and boil for 10 minutes). The tops of the lids should be concave after this. Remove the jars carefully and allow to cool on a rack or tea towel. Screw down the lids tightly as they cool down.
Label and store, sample or give as gifts.

• 21 Jun, 2009
• 3 likes

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