Apple Jelly

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 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 su