I've been
wanting to make jelly for a while now, and with apples still very
much in season in January, it feels like the perfect opportunity to
do so. Apple jelly is such a good accompaniment to some of the
heartier roasted meats of the cold winter months, and is brilliant
when mixed into gravies and sauces. I used golden apples for this
recipe, but I think using a variety of tart and sweet apples would
work well too.
Apple Jelly
Makes 3 small jars
2kg Golden
apples
1.5kg water
1 cinnamon
stick
1 star anise
6-7 whole
cloves
about 900g
caster sugar
about 30g lemon juice
Chop your
apples up into small pieces. No need to peel or core your apples: the
pips are what provide the pectin needed to set your jelly. Add to a
large casserole with your water and spices. Bring to a boil and cook
for 30-40 minutes until your apples are cooked through but still hold their
shape. Pour your fruit and juice into a scalded jelly bag (or a fine sieve lined with muslin cloth) set over a medium sized bowl and leave
to drain overnight.
The following
day, measure your juice out into a large casserole**. Add roughly two thirds the weight of your liquid in sugar as well as one tsp of lemon juice for every 200g of apple juice rendered. I ended up with 1.4kg of liquid so I added 900g of caster sugar and 6tsp of lemon juice. Heat gently until your sugar has dissolved.
Meanwhile, prepare your jars by removing any seals and popping the jars on a baking tray with their lids. Put the whole lot into a cold oven and turn it on to 110ºC. Bake for a minimum of 30 minutes. Sterilise any seals and equipment (ie. ladle, funnel, what have you's) by boiling them for 20-30 seconds.
On a high heat, bring your jelly to a boil and cook until your temperature reaches setting point (about 104ºC) or passes the wrinkle test. For the latter you'll need to place a plate in the freezer while you're waiting for your jelly to boil. When you're jelly reaches it's setting point, drop a teaspoonful onto your cold plate and return it to the freezer for a minute. Test by pushing the jelly with your finger: if it wrinkles, it's ready. Skim any white scum off the surface, ladle your jelly into your jars, cover and seal. Allow to cool to room temperature. Make sure your jars are hot when you fill them (this helps create that airtight seal that prevents your jam from going off). Store in a cool dark place, once opened, refrigerate and use within 3 months.
**Reserve your cooked apple to make delicious, homemade Pâtes de Fruits.
Meanwhile, prepare your jars by removing any seals and popping the jars on a baking tray with their lids. Put the whole lot into a cold oven and turn it on to 110ºC. Bake for a minimum of 30 minutes. Sterilise any seals and equipment (ie. ladle, funnel, what have you's) by boiling them for 20-30 seconds.
On a high heat, bring your jelly to a boil and cook until your temperature reaches setting point (about 104ºC) or passes the wrinkle test. For the latter you'll need to place a plate in the freezer while you're waiting for your jelly to boil. When you're jelly reaches it's setting point, drop a teaspoonful onto your cold plate and return it to the freezer for a minute. Test by pushing the jelly with your finger: if it wrinkles, it's ready. Skim any white scum off the surface, ladle your jelly into your jars, cover and seal. Allow to cool to room temperature. Make sure your jars are hot when you fill them (this helps create that airtight seal that prevents your jam from going off). Store in a cool dark place, once opened, refrigerate and use within 3 months.
**Reserve your cooked apple to make delicious, homemade Pâtes de Fruits.
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