Tuesday, October 20, 2009

Apple Jelly

Apple jelly is a small bite of heaven. Subtle in flavour, delicate in texture, and deliciously sweet. Perfect on a piece of toast for breakfast. Like most jellies, apple jelly is more work than your standard fruit jam because the juice needs to first be extracted from the apple. This is an old style jelly that does not rely on commercial pectin to set, but the extra work is well worth the end result.

INGREDIENTS
Makes four 500ml jars of jelly
Apple Juice
- 10 lbs cooking apples
- water

Jelly
- 8 cups apple juice (from above)
- 1/4 cup lemon juice
- 6 cups sugar

METHOD
1. Remove stem and blossom end from the apples, then quarter (no need to core). Place in a large pot and cover with water. Bring to bubbling, then loosely cover. Reduce heat and cook for about 20-30 mins, mashing the apples as they soften. Don't cook too long, just until the apples are soft and easily mash-able.
2. Line a large colander with a wet tea towel and place over a large pot or bowl. Dump cooked apples into the colander and let drain for at least 2 hours. The juice will be thick, clear, and slightly pink.
3. Measure out the juice to make sure you have 8 cups. Place in a large pot, add lemon juice and sugar. Bring to boiling over med-hi heat. Boil hard for about 25 mins, stirring regularly. The jelly should sheet off a cold metal spoon when it is ready. Quite frankly, I have never figured out exactly what this means. You will find that the jelly will begin to coat the spoon you are using to stir the jelly.
4. Skim off foam, pour jelly into sterilized and warm jars, screw on lids finger tight, then process in boiling water (making sure jars are fully submerged) for 10 mins. Remove from heat, remove lid, and let cool for 5 mins. Remove from water and let fully cool. Jelly will fully set as it cools.

12 comments:

Madeleine said...

That looks so good I can almost taste it... I love fall recipes.

Lucas Rimmer said...

Hey Vegan Dad!

Greatest food blog ever, as far as I'm concerned!

Your cooking skills leave me in awe, and I have just today finished perusing your entire blog from beginning to end. You are a food genius with a real gift.

But about this recipe: what types of apples would you most recommend? Sweet? Sweet/Tart? Tart? What kind did you use for this recipe? How much would you recommend adjusting the sugar depending on how sweet or tart your apples are?

I hope that isn't too many questions. Thanks!

Woobie is Vegan said...

Yum this looks wonderful! What a pretty color too!

I'm Philippa O said...

the colour is sensational!

Sherril said...

That looks so delicious. I love the rosy color you got from the apples. Thanks for the recipe. I love that you didn't use pectin.

Oraphan said...

What a very impressive post! It sounds so wonderful to make this jelly but it seems like a lot of work for me. Maybe I should try to make half of this recipe first or can I use store-bought apple juice instead???

Niecey said...

This looks good. Do you think it would work if you peeled and cored the apples first so we could use the pulp to make apple sauce? It seems to me there would be a lot wasted...I'm not sure if it would go bad though sitting out for 2 hours while it drains...

Cate O'Malley said...

Looks like the perfect way to celebrate the season - gorgeous color!

Vegan Dad said...

Lucas,
I think any apple would work here. Granny Smith would make a wonderfully tart jelly, while Honeycrisp a more sweet and mellow one. I would avoid Macs, or anything too mushy. As for sugar, I would start with what I have listed here and go from there. I think you need some minimum amount of sugar to help the jelly set.

Niecey,
I just don't know. The natural pectin is what helps the jelly set, and I am not sure is the skin plays an essential role here. Plus, as out point out, the apples do brown as they sit out draining.

Oraphan,
I don't think you can use store juice--you need the thick, pectiny, juice this method produces. But, I could be wrong since I have not tried it. Perhaps Google can solve this problem.

Niecey said...

Thanks. I guess it would at least be good for the composter.

I think I shall have to give this one a try.

JBirch22 said...

mmmmm, looks delicious!

So listen, I love your blog, and I'm trying to get my blog out there, get some followers, etc, so I just thought I'd stop by and post my link in hopes that you'll check it out and follow me, or that maybe some of your readers will! Hope you don't mind, I don't really know any other way of gaining followers. If you have any tips I'd love to hear them!

Thanks, take care!
Jessica http://aspiringdomesticgoddess.blogspot.com/

zemmely said...

I'm new to canning, and your blog has encouraged me to try it; this recipe looks so wonderful! Thank you.