I struggle to get Apple Jelly to set – although Apple Cheese (and any combination of fruit with it) is no problem. So, when I saw this simple recipe alarm bells should have been ringing!
It looked a tasty recipe and the reader, who had recommended it, had clearly had a lot of success with it… so, ever the optimist, I did as instructed.
But, 24 hours later I was re-boiling the wonderfully clear but watery liquid – not set at all.
Ignoring all the timings, I then stuck to the “tried and tested” method of gauging the set (ie by putting a plate in the fridge, dropping some of the “jam” on it and gently pushing the surface of the jam drop to see if it wrinkled – a process which has never let me down). After 15 minutes of bubbling, the jelly seemed to be done – by now, it was a deep russet colour.
Opened a few months later, the jelly is actually a gloriously gooey toffee apple tasting syrup (similar in consistency to golden syrup). It is impossible to get off the spoon in a hurry but it is excellent with pancakes/drop scones or as a sponge pudding base. Just don’t try spreading it on your toast.
Here’s the recipe – have fun!
Apple Jelly
3kg ripe apples to make 1.5l juice, 1.5kg preserving sugar, 1-2 cinamon sticks, 2 star anise, 3-4 cloves, 4 tbsp lemon juice
Sealable jars – sterlised
1. Wash, core and quarter the apples. Place the apples in a juicer and collect the juice.
2. Boil the juice with the sugar and spices over a high heat, stirring constantly, and cook at a rolling boil for around 4 minutes. Stir in the lemon juice. and remove from the heat.
3. Remove the spices and immediately pour the jelly in to hot jars. Sealtightly and tunr the jars upside down and leave to cool for 10 minutes. Then turn them back over and leave to cool completely.