Cooking apples form the base for this preserve, their natural pectin providing the setting agent for the jelly. The efficiency of the set will however depend on a number of factors, notably the balance between the pectin, acid and sugar.
Chop the apples coarsely, including the cores, and put in a pan with the
The proper piece of kit for the next stage is a jelly bag, but if you don’t have one you could improvise. Line a colander with a double thickness of fine muslin and scald with boiling water to sterilize. Put this over a bowl and pour the contents of the pan into it and leave to drip overnight. Don’t try and hurry this process by pushing with a spoon or squeezing the bag, as this will force solids through and make the jelly cloudy.
Measure the juice and put into a pan with
Remove from the heat, pour through a sieve into a warmed jug and then stir in the
Once opened, keep in the fridge. Once you have made a batch successfully, you may like to make a larger amount when cooking apples are cheap, to give as presents. If so, use the same relative amounts. You should get about
© 1998 Alastair Little. All rights reserved.