Apple Jelly: Apples part 3

This will be my 3rd and last post on apples, but that does not mean there are not a ton more recipes out there. I will not write much today and will just get on with the recipe.

Apple Jelly By David Green

2 kg apples
5 cups water
3 cups sugar
30 ml 1/8 cup lemon juice

Many people will add Calvados Apple Liqueur also to the mix, I myself prefer a much more natural flavor to my apple jelly but if you would like to add it a 1/2 cup will do the trick nicely

Rinse the apples and cut them coarsely into quarters, then put them in a stock pot, cores and seeds as well.


The best thing about this recipe is that it uses every part of the apple, the peels create the pectin that allows it to solidify, But remember to cut out those darn worm holes when you are preparing the apples.


Add the water, cover, and bring to a boil. When bubbling, reduce the heat a bit, leave the lid off just a little bit, and cook for 20 to 30 minutes, until the apples are tender and cooked through. Line a colander with a piece of muslin cloth or a few folds of cheesecloth and set it over a deep bowl,


then ladle the apples and the liquid into the colanders. Let stand overnight (minimum 4 hours I made mine in the morning and let sit 8 hours), do not press down on the apples or it will get cloudy “LET NATURE TAKE ITS COURSE”.

When ready measure out the juice.


You should have at least 4 cups. Pour it into a stockpot and add the sugar and lemon juice, and bring to a boil. During cooking, if any white scum rises to the surface, skim it off.
Cook until the temperature reaches 220ºF (104ºC). ( No thermometer dont worry) At that point, turn off the heat and begin testing the jelly on a chilled plate in the freezer When it holds its shape and is Jelly like, it’s done. If not, continue to cook and re-test it at intervals.

Remove from heat and ladle into clean jars, then cap tightly.  If you store them in the refrigerature they will keep for several months so there is no need to preserve them but if you want to preserve them you can check out this website Preserving, and it will give you detailed instructions on the process


Well That is it for my series on Apples. Stay tuned for more great recipes in the coming days and next month I will be posting recipes on the use of grapes. Enjoy


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