When life gives you lemons, make lemonade. But I didn’t get lemons. I got apples. 907 g (2.2 lbs) to be exact!
I made JT an apple pie with two, and then made apply jelly with the remainder. I was at the cottage, so I had limited ingredients but apparently apples have a lot of natural pectin in the skin and core so I wasn’t worried. The trick is to cook the apples with skin, core and seeds until very soft and that coaxes the pectin out. I made a clear apple jelly, or as clear as one can get without using this nifty Mehu-Liisa.
Apple Jelly
Makes 236 mL (8 ounces)
Ingredients:
- 900 g (2 lb) apples (I used Granny Smith and Gala), wash and cut into small cubes
- 600 mL (20 fluid ounces) water
- 300 g (1.5 cups) granulated sugar
- 1 tbsp lemon juice
Directions:
- Add all of the ingredients to a non-reactive Dutch oven and stir well.
- On medium-high heat, bring to a boil, then simmer until apples are very soft.
- Strain through cheese cloth and then through a very fine sieve.
- Pour into a smaller pot and bring to a boil. Boil for about 20 minutes to at least 104° C (220° F) or when it begins to gel (test frequently on an ice-cold plate).
- Pour into sterilized mason jars (I used two 118 mL (4 ounce) jars and continue the canning process, or use immediately.
I was surprised at how relatively clear the jelly was.
Notes:
- Save the soft apples (not the core or seeds) and purée until entirely emulsified, push through a fine sieve for a delicious apple sauce. Freeze in a zip lock bag if not using right away. Makes about 125 mL (1/2 cup) applesauce.
Apple Jelly serving is based on 10 mL (2 tsp) serving size.
Kitcheninspirations 