« back to recipes search results
Apple Jelly Recipe
This makes an excellent accompaniment to roast meat - the herb flavouring changing with the meat being offered; so rosemary for lamb, sage for pork or perhaps cinnamon for mixed cold meats.
It's an ideal way of using a glut of windfalls.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.
- Suitable for Vegetarians
- Suitable for Vegans
Weigh the apples and for each 1.5 kilos/3 lbs –
- add 1.1 litres/2 pints Water
- 250g/½ lb Raspberries
- and a few sprigs of your chosen flavouring
- Wash the apples well, and remove any bruised areas.
- Cut them into large chunks and put them into a pan with the water.
- Add the raspberries.
- Cook until the apples are tender - about 40 minutes.
- Hang the jelly bag or muslin over a large bowl somewhere where it can't be disturbed and allow it to drip for about four or five hours - don"t be tempted to speed-up the process by squeeze it or you'll force sediment through and make the jelly cloudy.
- Measure the resulting juice and for each 560ml/1 pint of juice add 450g/1 lb of sugar.
- Return the mixture to the heat, and slowly dissolve the sugar, then bring the liquid quickly to the boil and cook until a 'set' is achieved. This can be tested by putting a teaspoon on a saucer - the jelly is ready when the blob retains its shape when cool.
- If flavouring the jelly with fresh herbs, scald them first in boiling water to remove any wild yeasts before adding to the jelly liquid.
- Pot the jelly in sterilised honey jars, putting on waxed circles at once, and covering the pots when they're cold.
Store in a cool dark place.