Top Apple jelly recipe

Although the ideal time to make apple jelly is during apple season, you can prepare it anytime throughout the year when apples are affordable and abundant.

Use apple jelly as an edible lace-like garnish to decorate plates. By spreading a thin layer of jelly onto parchment paper and allowing it to set slightly, you can create intricate patterns. Once set, break the jelly into delicate, lace-like pieces.

Ingredients and equipment

 

Here are the three basic ingredients required to create this delectable jelly 

• 1kg of apples
• 800g of sugar
• 2l water
• 1vanilla pod
• 1 lemon

This recipe is the simplest I've come across for making jam. The result is a smooth, spreadable, and absolutely delicious treat.

How to prepare the apple jelly

Wipe the fruit with a cloth, peel it and cut it into quarters, removing the hard parts of the center and the seeds. Reserve the peels, cores and seeds. And put them in a muslin. Tie a knot.

Place the fruit in a heavy-bottomed saucepan, with a vanilla pod and lemon juice. Add 2 litres of water and immerse the knot in it. Cook for 1 hour until the fruit is soft and tender, but remains whole.

 

Place the mashed apples in a strainer or cheesecloth and allow the liquid to drain into a bowl, pressing lightly to extract all the juice. Mix in the sugar and incorporate to minimize foam for 15min.

Sterilize the jars and their lids by immersing them in boiling water for no less than 5 minutes.

Carefully ladle the apple jam into the pre-warmed jars, leaving about 1/8 inch from the top.

Check the box by dropping a drop of jelly on an inclined cold plate: it must freeze immediately. Remove from heat.

Immediately put in pots boiled and dried. Let it take in jelly. Place a square of cellophane on each pot. 

Wet, tighten and pull down. Hold with a rubber band.

My jelly hasn't set, what should I do?

As you gain experience, determining the right consistency becomes easier. However, if you don't get it perfect the first time, don't worry. If you accidentally boil it a bit too long, the set might be firmer than preferred, but the taste will still be good.

If your jelly doesn't set after cooling for at least 12 hours, simply pour it back into the pot, bring it back to a boil, and let it simmer for a few more minutes before testing the consistency again.