Apple Jelly

Name: Apple Jelly
Cuisine: Australia
Ingredients: 5 kg red apples (preferably Tasmanian pink lady or New Zealand gala); 5 kg castor sugar; 2 litres apple juice; 1 stick cinnamon; 5 kg red apples (preferably Tasmanian pink lady or New Zealand gala); 5 kg red apples (preferably Tasmanian pink lady or New Zealand gala)

Preparation info

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

Apples are high in natural pectin, a setting agent necessary for making jelly. Firm red or pink apples give the best flavour and colour to the jelly. Often, apples are added to other fruits when making jellies to give enough pectin for the jelly to reach setting point.

Ingredients

5 kg red apples (preferably Tasmanian pink lady or New Zealand gala)
5 kg

Australian
Oceania
Australia
Preserve
Vegan
Gluten-free

Method

Wash the apples thoroughly. Roughly chop the apples and put them into a large stockpot with their peel, cores and seeds.
Add the remaining ingredients to the stockpot and bring to a boil gently. Cook over a moderate heat until the apple is very soft.
Pour the contents of the stockpot into a prepared jelly bag, or several layers of muslin, that has been s