Apple jelly recipe is perfect as a spread. We explain how you can easily do it yourself. Apples not only have many vitamins and minerals, they are also versatile in the kitchen. As apple juice, apple pie, apple jam or apple liqueur: apples cannot be topped in culinary terms. The classic, the apple jelly tastes good all year round.
The preserving season is in full swing, so the summer and autumn treasures from the garden can now be filled into jars. After enjoying a few apple tarts and baking delicious apple bread, a few days ago we processed apples into the finest apple jelly.
Which apples are best for apple jelly?
Granny Smith apples: These apples are high in both pectin and acid, which makes them a great choice for jelly. They have a tart flavor that balances well with sweeteners.
Rome apples: These apples are also high in pectin and acid, and they have a firm flesh that holds up well during cooking. They have a slightly sweet flavor and are good for both eating and cooking.
Braeburn apples: These apples have a slightly sweet flavor and are also high in pectin and acid. They are a good all-purpose apple that works well for jelly.
Jonathan apples: These apples have a balanced flavor that is slightly sweet and slightly tart, and they are high in pectin and acid. They are a good choice for jelly.
How to make a apple jelly?
To make apple jelly, you will need the following ingredients:
Apples: You will need about 6-8 cups of chopped, peeled, and cored apples. Any variety of apples will work, but those that are high in pectin and acid will help the jelly set better.
Water: You will need about 3 cups of water to cook the apples in.
Sugar: You will need about 4-5 cups of sugar to sweeten the jelly. You can use white granulated sugar, or you can try using a combination of white sugar and honey or maple syrup for a different flavor.
Lemon juice: You will need about 1/2 cup of lemon juice to add acidity to the jelly and help it set.
Pectin: You can use commercial pectin to help the jelly set, or you can use apples that are naturally high in pectin. If you are using commercial pectin, follow the instructions on the package for the best results.
Here’s how to make the jelly:
Wash and chop the apples into small pieces, then place them in a large pot with the water. Bring the mixture to a boil, then reduce the heat and simmer until the apples are soft and mushy.
Strain the apples through a jelly bag or cheesecloth to remove the solids. You can also use a food mill or potato ricer to remove the solids. Measure the juice and pour it back into the pot.
Add the sugar and lemon juice to the apple juice and bring the mixture to a boil. Stir constantly until the sugar is dissolved.
If you are using commercial pectin, add it to the mixture according to the package instructions. If you are not using pectin, continue cooking the jelly until it reaches the desired thickness. To test the thickness, spoon a small amount of jelly onto a plate and place it in the refrigerator for a few minutes. If the jelly sets up and is thick and gummy, it is ready.
Pour the hot jelly into sterilized jars and seal them with lids. The jelly will keep in the refrigerator for several weeks, or you can process the jars in a hot water bath to preserve them for longer storage.
How do you thicken apple jelly?
Cook the jelly longer: One of the easiest ways to thicken apple jelly is to simply cook it longer. As the jelly cooks, the water in the apples will evaporate, which will cause the jelly to thicken.
Add pectin: Pectin is a natural substance found in apples that helps the jelly set. If your jelly is not setting properly, you can try adding a commercial pectin product to help it thicken. Follow the instructions on the pectin package for the best results.
Use a low-pectin apple: Some types of apples are naturally high in pectin, which can help the jelly set. If you are using apples that are low in pectin, your jelly may not set as well. In this case, you may need to add pectin or cook the jelly longer to get the desired thickness.
Reduce the amount of water: Another way to thicken apple jelly is to reduce the amount of water you use in the recipe. This will cause the jelly to be more concentrated and thicker. Just be sure to keep the proportions of other ingredients the same, or the flavor of the jelly may be affected.
Use a thickening agent: If all else fails, you can try adding a thickening agent such as cornstarch or arrowroot to the jelly to help it set. Simply mix a small amount of the thickening agent with a little cold water to make a slurry, then add it to the jelly and cook for a few more minutes. Be sure to follow the instructions on the package for the best results.
What to do with apple pulp after making jelly?
Compost it: Apple pulp can be added to a compost bin, where it will break down and enrich the soil.
Feed it to animals: Apple pulp can be a tasty treat for chickens, pigs, or other farm animals. Just be sure to remove any seeds or stems, as they can be harmful to animals.
Make apple sauce: You can use the apple pulp to make homemade apple sauce. Simply cook the pulp with a little water, sugar, and spices until it is soft, then blend it until smooth.
Make apple butter: Apple butter is a thick, spreadable condiment made from cooked and spiced apples. To make apple butter, simply cook the apple pulp with sugar, spices, and a little liquid until it is thick and spreadable.
Use it in baking: Apple pulp can be used in baking recipes such as muffins, bread, or cookies. It can also be added to smoothies or oatmeal for added flavor and nutrition.
Freeze it: If you don’t have time to use the apple pulp right away, you can freeze it in an airtight container for later use. It will keep for several months in the freezer.
In a large saucepan, combine the apple juice or cider and sugar. Bring to a boil over high heat, stirring constantly until the sugar is dissolved.
Remove from the heat and stir in the pectin. Return to the heat and bring the mixture to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat and skim off any foam. Ladle the hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean, damp cloth. Cover with the lids and screw on the bands.
Place the jars in a boiling water bath and process for 10 minutes. Remove the jars from the water bath and let them cool completely. Check the seals and store in a cool, dry place for up to 1 year.
Note:
To sterilize the jars, wash them in hot, soapy water and rinse well. Place the jars on a baking sheet and put them in a 250 degree F oven for at least 20 minutes. Keep the jars hot until you are ready to fill them with the jelly.
In a large saucepan, combine the apple juice or cider and sugar. Bring to a boil over high heat, stirring constantly until the sugar is dissolved.
Remove from the heat and stir in the pectin. Return to the heat and bring the mixture to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat and skim off any foam. Ladle the hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean, damp cloth. Cover with the lids and screw on the bands.
Place the jars in a boiling water bath and process for 10 minutes. Remove the jars from the water bath and let them cool completely. Check the seals and store in a cool, dry place for up to 1 year.
Notes
*To sterilize the jars, wash them in hot, soapy water and rinse well. Place the jars on a baking sheet and put them in a 250 degree F oven for at least 20 minutes. Keep the jars hot until you are ready to fill them with the jelly.
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Hey there, I'm Olivia Bennet Harrison, the culinary mind behind QuickFoodRecipes.co.uk. Join me on a flavorsome expedition as we whip up mouthwatering recipes and unravel the artistry of the kitchen.
