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Apple Jelly

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This jelly is great with pork instead of apple sauce. It can be used where ever you would use redcurrant jelly. Once opened it must be stored in the fridge.

This jelly is great with pork instead of apple sauce. It can be used where ever you would use redcurrant jelly. Once opened it must be stored in the fridge.

Ingredients

Serves: -

Metric Cups
  • 1 kilogram green apples
  • water
  • 200 grams granulated sugar Per 250 ml
  • 2 juice of lemons
  • 2⅕ pounds green apples
  • water
  • 7 ounces granulated sugar Per 250 ml
  • 2 juice of lemons

Method

Apple Jelly is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Chop the apples, skin, seeds and all and place in a large heavy based saucepan. Add cold water to cover and bring to the boil. Boil till it is pulpy. Strain in a jelly bag (never squeeze the bag or the jelly will be cloudy) I leave it to drip overnight. Measure the juice and return to the large clean saucepan, add the lemon juice and sugar (I sometimes cheat and use sugar with added pectin) and bring to the boil. You will see the rather cloudy juice change and go the most beautiful coral colour, the alchemy of food I just love to watch happen!! Carry on boiling until setting point is reached - 105 degrees centigrade - skim if necessary and ladle into hot dry sterilised bottles. Seal immediately. You will hear the "buttons" on the lids pop in as the jelly cools. Store in a cool dark place.
  • Chop the apples, skin, seeds and all and place in a large heavy based saucepan. Add cold water to cover and bring to the boil. Boil till it is pulpy. Strain in a jelly bag (never squeeze the bag or the jelly will be cloudy) I leave it to drip overnight. Measure the juice and return to the large clean saucepan, add the lemon juice and sugar (I sometimes cheat and use sugar with added pectin) and bring to the boil. You will see the rather cloudy juice change and go the most beautiful coral colour, the alchemy of food I just love to watch happen!! Carry on boiling until setting point is reached - 105 degrees centigrade - skim if necessary and ladle into hot dry sterilised bottles. Seal immediately. You will hear the "buttons" on the lids pop in as the jelly cools. Store in a cool dark place.
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    What 1 Other has said

    • only used half the sugar and still sweet enough

      Posted by bobk on 21st September 2014
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