Recipe

Apple jelly

May 31, 2010 2:00pm
  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Makes 5 Cup
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Ingredients

Apple jelly
  • 1 kilogram (2 pounds) green-skinned apples, unpeeled, chopped
  • 3/4 cup (180ml) passionfruit pulp
  • 1.5 litre (6 cups) water
  • 6 cup (1.3kg) white (granulated) sugar

Method

Apple jelly
  • 1
    Combine apple, including core and seeds, and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until pulpy.
  • 2
    Strain mixture through a fine cloth into large bowl. Stand apx 3 hours or overnight until liquid stops dripping. Do not squeeze cloth; discard pulp.
  • 3
    Measure apple liquid, allow 1 cup sugar for each cup of liquid. Return apple liquid and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil rapidly, uncovered, without stirring, about 20 minutes or until jelly jells when tested.
  • 4
    Pour hot jelly into hot sterilised jars; seal immediately. Label and date jars when cold.

Notes

Granny Smith apples are best for this recipe. This is a good base jelly, for slight variations try adding cinnamon sticks, rosemary sprigs or dried lavender to the jelly.

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