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.
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.
Beautiful jelly and a fantastic idea to use apple leftovers such as skin. Have you tried making peach peel butter? I made it several times and it’s amazingly good! (http://www.withaglass.com/?p=6435). Most of all, it surprises everyone.
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Thank you kindly, Sissi. Peach peel butter sounds perfect, I just love making something out of something that would be trash or compost! I’ll check it out now.
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I had to search up that Mehu-Liisa, what a cool system! I was just thinking it’s now apple season, I love making jams and jellies. I haven’t tried apple jelly before, you make it seem so quick and easy! xx
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I’ve never heard of a Mehu-Liisa! What a gorgeous looking tool. I should get one so I’ll have no excuse not to make jelly. 🙂 Yours looks fantastic — thanks.
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Thank you John, I had never heard of it before either, until my chef friend mentioned it. I’ve been vying for one but can’t justify the cost or that it only does one thing!
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What a gorgeous jelly! So much prettier than the yellow stuff you find in the market. And I’m certain it tastes a heck of a lot better, too!
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Thank you Liz, it’s a pretty tasty jelly too, wish I had made more of it!
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Oh that’s a great tip to make jelly. Thank you Eva!! I love using natural pectins rather than added ones so I’m going to use that tip next time 🙂
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Thank you Lorraine, Google is indispensable at the cottage!
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Eva, this sounds exquisite!
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Thank you kindly Liz.
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What could be so simple, love it. It would probably go well with your cheese balls too!
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Hi David, thank you for your kind words. I did serve it with the cheese ball at the cottage and it was, indeed, a lovely accompaniment.
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Considering all of the jellies/jams/preserves I’ve made, it’s a wonder why I’ve not thought to prepare apple jelly. I do enjoy it, Eva, and often choose it when having breakfast at my favorite diner. (I love these old diners and try to give them my “breakfast business” in the hope that they won’t go out of business.) Your recipe sounds great and I like the idea of relying upon the fruit’s natural pectin. As you know, apple season is just beginning and there’s no better time to prepare apple recipes. I will definitely give this one a try, once temps drop a bit. Canning makes my kitchen a sauna in the cooler months and insufferable this time of year. Thanks for sharing another great idea, Eva.
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Thank you John for your lovely comment. The heat has been ridiculous here too but yesterday the temperatures broke a bit (thank goodness because I was shooting in a kitchen with the A/C on the fritz). I do love those old diners, good wholesome, simple food. Most of our diners have cheaped out and opted for little packets of jam, probably more sanitary in this day and age.
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I’ve never made jelly. Well, when I was a kid we used to play “pioneers” and collect apples and plums and raspberries and make a fruit mush we called pioneer jelly. I’d bring it home to my mom, she’d smile and then secretly scrape it into the garbage. Yours is far more refined. GREG
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Thank you Greg, I’m sure your dear mom still marvelled at your creativity even if the jam wasn’t quite edible! It’s no wonder you have a zest for cooking.
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Beautiful jelly. Now that quince season is coming up, get a hold of some quinces and make quince jelly. The secret is to cook the skin, core, and seeds all together as well.
That’s quite the gadget … worth it if someone wants to do some serious jelly making.
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Hi Maria, my dear Mom used to like quince jam, it really is so European. A chef friend told me about that machine and I’ve been vying for it since! My only issue is price and that it really only does one thing, and storage, of course!
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I’ve been able to buy quince jam, though not jelly, at the city market and after making the paste/membrillo/quince cheese myself last year, I’m thinking of trying the jelly this year. Just to try it out. I bet that fancy gadget would make the process very easy though, of course, there’s no way I could justify such a purchase … even if I could afford it. 🙂
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It’s too bad there isn’t a kitchen gadget rental like they do with expensive tools!
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It looks great! And I love that you didn’t waste anything here and used the leftover to make applesauce too.
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I Angie, thank you for your kind words, the pulp-apple sauce was an unexpected windfall!
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Love apple jelly but haven’t made any for a long time should make some when our apple season arrive. Very clever, making apple sauce with the apple pulp.
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Hi Norma, thank you for your kind words, I really just stumbled upon the idea of the apple sauce by fluke when I tasted the pulp.
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Isn’t that how many dishes are created?
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Looks really lovely, and a great way to use extra apples!
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Hi Michela, I found an apple tree just south of High Park, I’ll probably make a few more jars. Thank you for your comment.
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Sounds enticing. Looks delicious, too.
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Thank you kindly Ruth. Wish I had made more, we’re almost through it all.
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