Photo: (Hans Hillewaert), CC BY-SA 3.0 · source
Jelly · From Bladwijzer
Apple jelly from tart apples or crab apples
- Makes: makes ± 4 jars of 250 ml
- Time: 1 hour + overnight draining
- From: Apple
Ingredients
- 1 kg tart apples or crab apples, with skin and cores
- ± 750 ml water
- juice of 1 lemon
- sugar: 700 g per litre of juice
- 1 cinnamon stick (optional)
Method
- Wash the apples and remove the stalks, blossom ends and any bad spots. Cut large apples into pieces; crab apples can stay whole.
- Put the apples in a large pan with the water (and the cinnamon stick), so that they are just covered. Bring to the boil and simmer for 30 minutes, until completely soft.
- Pour the pulp into a wet jelly bag or fine sieve over a bowl and leave to drip overnight. Do not squeeze, or the jelly will turn cloudy.
- Measure the juice. Bring it to the boil with the lemon juice and 700 g sugar per litre, stirring until the sugar has dissolved.
- Boil hard for 10–20 minutes. The jelly is ready at 105 °C, or when a drop on a cold plate wrinkles when you push it with a finger.
- Skim off the foam, fill hot, sterilised jars to the brim, close them and turn them upside down for 5 minutes.
Storing: A year in a cool, dark place; after opening, in the fridge. Lovely on bread, but also with cheese or game.