Roughly chop the apples, including the skin and seeds, and simmer in water for 15–20 minutes. Place the apples in a store-bought jelly bag or a home-made equivalent, then let the juice drip and filter through without pressing for 8–12 hours (ideally overnight). Measure the filtered juice and adjust the amount of lemon juice and sugar proportionally. For example, for
To check whether the jam is ready without a sugar thermometer, use the cold saucer test: place three small clean saucers in the freezer at least 30 minutes before you start cooking the jam.
Combine the filtered juice with the lemon juice and sugar in a saucepan. Stir constantly over low heat. Once the sugar has dissolved, bring the mixture to a low boil, continuing to stir. Place the sugar thermometer into the mixture at this point, still stirring, until the mixture reaches 104°C (220°F). Turn off the heat and let the jelly stand for 5 minutes, then turn the heat back on to bring the jelly back to 104°C (220°F).
Instead of or as well as the thermometer method, you can test whether the jelly is ready by spooning 1 teaspoon jelly on one of the plates chilled in advance in the freezer. Start doing this test after about 5 minutes of boiling. The jelly is ready when the mixture sets on contact with the cold plate. If this doesn’t happen, repeat the test every 5 minutes until you get the desired result, turning the heat off while you perform the test.
Mix in the butter and vanilla and transfer the jelly to clean jars. Allow to cool and store in the refrigerator.
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