Apple Jelly

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 6lb/3 kg cooking apples
  • Juice of 2 lemons
  • Sugar


Wash the apples and remove any bruised or damaged pieces before weighing. Do not peel or core the apples, but cut them into pieces and put into a pan with the juice of the lemons and enough water to cover. Simmer until the apples are soft and the liquid is reduced by about one-third. Strain through a jelly bag. Measure the liquid and allow 1 lb/450g sugar to 1 pint/500ml liquid. Add the cold sugar to the cold liquid and bring to the boil, stirring until the sugar has dissolved. Boil hard to setting point. Skim, pour into small hot jars and cover. For a rich red colour, add a few blackberries, cranberries, redcurrants or raspberries to the apples. If two rose-geranium leaves are simmered in the apple pulp, the apple jelly will have a deliciously scented flavour.

Use apple jelly as the basis of herb jelly to eat with meat (See Herb Jelly). A mixture of apples can be used for jelly, and windfalls can be used up, but damaged and bruised pieces must be carefully cut away.

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