Now that I’m in the process of preserving apples it is easy to make apple jelly at the same time. I have made jelly of grapes, currants and blackcurrants, but not from apples. After juicing with the steam cooker, I decided to use one batch of juice for apple jelly. I researched recipes, but they all included a large quantity of sugar. In spite of this advice, I decided to use only 1/3rd of the suggested amount.
This was How I Cooked the Apple Jelly
- I started by measuring my apple juice
- Next, I measured 300 g sugar pr litre juice
- I heated the apple juice on the stove and added the sugar while I stirred until it dissolved.
- Then, I cooked the sweetened juice for about 20 minutes
- I took a jelly-test (placed a teaspoon of the mixture on a cold plate) and decided it was ready.
- Finally, I poured the still hot jelly-juice into jars, fastened the lids, and left it to cool
Note to Myself
The apple jelly turned out fairly thick, but not really a proper jelly. I suppose that might be due to my low amount of sugar. Still, I think it tastes too much sugar. Next time, I’d rather use some pectin and reduce the amount of sugar even more. I want to taste the apple flavour rather than the sugar.
Additional Information
See my instructions for steam cooking apple juice.
