Apple jelly

Ingredients 4
Servings 1


Serving Change
  • 1
    crab apples or Granny Smith apples
  • 1
  • sugar (see method)
  • 2
    lemons, juice


Wash and chop apples roughly (do not discard pips or peel). Place in a saucepan and add water.
Simmer gently for 1 hour, or until pulpy. Strain through a clean jelly bag or muslin into a deep bowl (don't squeeze fruit or jelly will be cloudy).
Measure liquid, stir in sugar (use about 500g sugar for every 500ml/2 cups of juice). Add lemon juice and bring rapidly to boil.
Boil until setting point is reached (105 °C on a sugar thermometer; or pour 5 ml (1 tsp) onto a cold saucer, leave for a minute then push with a finger. If jelly wrinkles, it's ready).
Skin scum from surface, cool slightly and pour into hot, dry jars. Seal and store in a cool place.
Makes 500 ml (2 cups).

Read more on: fruit


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.