Apple Jelly

Preparation info

  • Serves


    • Difficulty


Appears in

The Pooh Cook Book

By Katie Stewart

Published 1979

  • About


  • 2 lb cooking apples
  • 4 oz (or 4 rounded tablespoons) castor sugar
  • ½ pint water
  • 1 orange or lime jelly


Find a knife, a saucepan, a wooden spoon and a sieve for the apple mixture. You will also need a mixing bowl and a pretty bowl for serving the apple jelly.

Peel, core and slice the apples. Measure the sugar and water into a large saucepan and stir over a low heat to dissolve the sugar.

Add the sliced apples, cover the pan with a lid and simmer very gently, stirring occasionally until the apples are quite soft – takes about 10 minutes.

Draw the pan off the heat and add the jelly in pieces. Stir until the jelly has dissolved. The pan should be hot enough to do this.

Pass the contents of the saucepan through a sieve into a mixing basin. Rub through all the pieces of apple. Stir to mix and then pour into the serving bowl. Cool, then chill until set firm. Serve with cream or ice cream.