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Apple Jelly in jar with apple and spoon

Apple Jelly Recipe

Janice Pattie
Apple Jelly is a glorious golden sweet spread that is the ideal way to preserve a glut of apples.
4.63 from 8 votes
Prep Time 10 minutes
Cook Time 30 minutes
Juice straining 4 hours
Total Time 4 hours 40 minutes
Course afternoon tea, Breakfast, preserves
Cuisine British, Scottish
Servings 84 teaspoons
Calories 55 kcal

Equipment

  • 1 weighing scales
  • 1 Sharp knife
  • 1 chopping board
  • 1 Large saucepan
  • 1 jelly bag or muslin
  • 1 Large bowl
  • 1 ladle or large serving spoon
  • 1 measuring jug
  • 1 jam funnel (optional)
  • 2 saucers or small plates
  • 6 glass jam jars with lids

Ingredients
 

  • 1400 grams apples
  • 1400 ml water
  • 1½ lemons
  • 1 kg granulated sugar approximate quantity - you will need 450 g (1 lb) of sugar for every 600 ml (1 pt) juice

Instructions
 

  • Weigh and wash the 1400 g (3 lb) apples.
  • Chop the apples into even sized pieces. If the apples are large then cut into ⅛, smaller apples into halves or quarters. Do not peel or core the apples.
  • Put the apples and the 1400 ml (3 pints) water into a large pan.
  • Simmer the apples until they become a puree.
  • Place your jelly bag over a bowl.
  • Ladle the apple puree into the jelly bag.
  • Secure the jelly bag with string and hang it over a bowl. I hang mine from the handle of a wall cupboard. A broom handle secured across two chairs will also work. Leave the juice to strain through the bag. Don't be tempted to squeeze or your juice and your jelly will be cloudy.
  • Measure the juice and return it to the large pan.
  • Add appropriate amount of sugar for the volume of liquid. You will need 450 g (1 lb) of sugar for every 600 ml (1 pt) juice. Stir until the sugar is dissolved.
  • Add the freshly squeezed juice of 1½ lemons.
  • Boil rapidly for 15 minutes, then test for set using the wrinkle test (see notes).
  • Scoop off any froth with a large spoon and use a ladle and jam funnel ( if you have one) to fill the sterilised jars and seal with lids.
  • Serve Apple Jelly on bread, scones or pancakes. Or use it as a glaze on pork or ham.
    Apple Jelly in jar with apple and spoon

Notes

This recipe will make approximately 6 jars of Apple Jelly. 

The Wrinkle Test

Place some saucers in the fridge before you start making the jam because the cold plate helps speed up the cooling of the jam or jelly for the test.
Put the saucer in the fridge and leave for 5 minutes.  Then remove the saucer and push your finger across the jam or jelly.  If it wrinkles, you can skim off the froth and pot up your jam or jelly.

Nutrition

Calories: 55kcalCarbohydrates: 14gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.001gSodium: 1mgPotassium: 21mgFiber: 0.5gSugar: 14gVitamin A: 9IUVitamin C: 2mgCalcium: 2mgIron: 0.04mg