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1 kg apples
60 ml water
1 tablespoon lemon juice
500g caster sugar
Apple sauce
75g caster sugar
dash cinnamon
Extra: a piece of muslin
or a sustainable vegetable bag (at AH)
Many jars of Apple Jelly are made in the UK, every year. Although toast with apple jelly is very tasty, it is also a typical British side dish and is also eaten with desserts or meat and game. The Apple Jelly is preserved in the Fall and it stays good for a whole year. Make sure sterilized jars are ready!
How you make Apple Jelly
Day 1
- Check the apples and cut off the bad bits
- Set up a tower of a large bowl with a sieve in it, a colander in the sieve and muslin in the colander
Wash the apples, core and peel them.
Cut the apples into wedges, place them in a big pan with the water.
Bring the water to a boil, reduce the heat and cook the apples for 30 minutes.
No mouselin, but a 30 cents fresh bag from Albert Heijn works very well too.
Pour the mushy apples and the juice into the colander lined with muslin.
Do not touch the apples, leave them as they are.
Place the lid of the pan on the colander and leave it overnight.
Do not be tempted to squeeze the apples to hurry it along, as it will make the jelly cloudy if you do!
Day 2, set aside 150 ml of the apple juice
The apples are drained.
Measure the juice in 250 ml portions.
Add 200g sugar to each 250ml juice.
Add the tablespoon of lemon juice.
Heat the apple juice mixture gently, stirring until the sugar has dissolved, then increase the heat and bring it to a rolling boil
Let the mixture boil.
Place a thermometer in it.
The temperature needs to reach 105°C - 110°C.
The jelly will set if a small blob when placed on a cold plate will wrinkle, when left for a few minutes
Remove the jelly from the heat.
Turn the hot jars over.
Fill the jars with apple jelly.
Let the Jelly cool completely, then place it in the fridge.
So good with tea and toast!
The jelly can be kept for up to 1 year in the sealed jars
Of course we don't want to throw the apples away, that's why we make them into applesauce!
Get the 150 ml apple juice.
Heat the juice and dissolve the sugar in it.
Get the left over apples.
Mix the juice into the apples together with a pinch of cinnamon.
Spoon the applesauce in sterilized jars and seal them tightly.
October, apple month and two dishes for the price of one! :))