Apple Jelly
This apple jelly works well on both sweet and savory dishes. Honey, earthy rosemary, sweet apples, and a bit of tanginess from lemon juice.
Ingredients
- 2 pounds (about 4) large apples, (eating apples such as Cortland, Gala, and Golden Delicious work just fine)
- 2 pints cold water
- 2 large sprigs rosemary
- About 1 pound granulated sugar
- About 10 1/2 ounces honey, preferably a light, floral type such as clover or wildflower
- 1 lemon, juiced
Instructions
- Cut the apples into quarters. Cut out the stems and any blemishes. Roughly chop the apples and toss them into a large pan—including the skins, core, seeds, and all.
- Pour in the water and add the rosemary. Bring to a boil, then turn down the heat and gently simmer for 45 minutes.
- Ladle the apple mixture onto cheesecloth suspended over a large bowl. Let this drip through the cheesecloth, without squeezing, for 3 to 4 hours. Meanwhile, put a saucer in the freezer.
☞ TESTER TIP: It will be tempting to try and speed along the process by pressing on the apple mixture. Resist the temptation. The key to getting clear jelly is to let only the juice drip from the apple mixture.
- Measure the liquid and transfer it to a pan. For every 18 ounces (500 ml) liquid, add 9 ounces (250 g) sugar, 5 1/2 ounces (150 g) honey, and the juice of 1 lemon.
- Bring the mixture to a boil, stirring occasionally to ensure the sugar has dissolved by the time it comes to a boil.
- Boil the jelly mixture for about 10 minutes, then turn off the heat and put a teaspoon of the liquid on the cold saucer and put in the fridge for 1 minute.
- Push the mixture with your finger and if it wrinkles (or rather, if it leaves a defined trail left by your finger) then it has reached setting point. This is known as the "wrinkle test.” If not, then continue to boil the mixture and test it every few minutes, cleaning the saucer and putting it into the fridge between times and turning off the stove each time so you don’t overcook the jelly. It can take 15 minutes or longer for the jelly to be done, depending on the particular balance of pectin, acid, and sugar in your jelly.
- Skim any scum from the surface of the jelly. Turn off the heat and let the jelly rest for 10 minutes.
- While the jelly mixture is boiling, sterilize the jars.
- Skim any scum from the surface of the jelly and then ladle the jelly into the hot sterilized jars, filling them right to the top. Put the sterilized lids on immediately and process according to manufacturer’s directions. The jelly will set in the jar as it cools.
- Keep in a cool, dark place and consume within 1 year. Once opened, keep in the fridge and consume withing 3 weeks.
Notes
- Use slightly underripe or barely ripe fruit--Don't use overripe fruit for making jelly. The reduced level of pectin found in this fruit can interfere with setting.
- Temperature for jelly set--For a precise measurement of when your apple jelly has achieved a setting point, use an instant read thermometer. Jams and jellies set at 220°F (104°C) at sea level.
- High altitude canning--If you are canning your jelly at a high altitude, adjust the processing time.
Nutrition
Serving: 1tablespoon | Calories: 174kcal | Carbohydrates: 46g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 1mg | Fiber: 1g | Sugar: 44g