Author Topic: Apple Jelly  (Read 9581 times)

Offline achookwoman

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Apple Jelly
« on: January 20, 2011, 06:20:56 am »
With all the rain we have had in the last week, (9 inches in 4 days) the apples are either on the ground or covered in black spots. So it is time to make Apple Jelly. This is the first time I have made it in the TMX. As with all jams and jellies , you need to adjust the recipe according to the fruit. You can use windfalls,(as I did), or peel and cores or crab apples or a mix of all.


5oog of apple
500g water, or to cover
Additional 500g water.
Sugar

Place apples and 500g of water in TMX and cook for 30 mins., speed 1, at 100o.
Zap on speed 5, 10 seconds and cook for a further 20 mins.
Line a large strainer with Chux and place over a large bowl, tip in apple pulp.
Don't stir or press pulp as this will make it cloudy. Let drip several hours or over night.
Return pulp to TMX and add additional 500 g of water, cook on 100 for 20 mins, speed 1.Let drip for a couple of hours. You should have about 700 to 800g. of liquid in TMX bowl.
Add 3/4 of the volume of liquid in sugar to bowl.(800g of liquid , 600g sugar.)
Set temp to Varoma and bring to the boil, speed 1.
The jelly needs to boil for 30 mins. If you can watch it and let the mixture boil onto the lid and then quickly turn the temp down to 100, the foam that stays on the lid can be removed with a paper towel. This means that you will have a clear jelly.
Test to see if the jelly is cooked by placing a small flat dish in the freezer with a dessertspoon of jelly on it.
If it is not set, that is it should wrinkle when pushed with your finger and leave a path through the jelly, give it another 20 mins. Cook on varoma temp as much as possible. You may have to stand and switch backwards and forwards between varoma and 100.
If it is not set at this time add 25g of jamsetta.
When it sets will depend on the amount of pectin in the apples.
You could add the juice of 1 lemon, but this is a very delicate flavored jelly and I feel that lemon juice over powers the flavor.
Bottle into sterilized jars.

This made 3 jars and a small dish.
The joy of making a small amount is that you can make it with just a little fruit.
I sometimes use this liquid, (before the sugar is added)as a base for berry jams.
Posted by elizabeth at 9:02 PM
I am having difficulty posting photo,  please see my blog.
« Last Edit: January 20, 2011, 06:28:49 am by achookwoman »

Offline cookie1

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Re: Apple Jelly
« Reply #1 on: January 20, 2011, 07:09:21 am »
Thanks Chookie. It is jam time again. So far I've done plum and cherry. I may give this a try.
May all dairy items in your fridge be of questionable vintage.

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Offline Very Happy Jan

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Re: Apple Jelly
« Reply #2 on: January 20, 2011, 07:10:40 am »
Thanks Chookie. This looks absolutely beautiful in the photo on your blog. Thanks for posting the recipe
Jan.  Perth,  Western Australia
Adolescence is a time of great change. Between the ages of 12 and 17 a parent can age 20 years.

Offline judydawn

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Re: Apple Jelly
« Reply #3 on: January 20, 2011, 07:25:41 am »
It does look nice Chookie, have never tasted it or even heard of it actually.  Is there anything you can do with that leftover pulp like say make a sorbet or something?  Seems such a waste to throw it out.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Shiraz49

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Re: Apple Jelly
« Reply #4 on: January 20, 2011, 07:30:38 am »
Thanks Chookie. Will check out the blog. Recipe sounds great. We will have lots of apples in the near future.

Offline achookwoman

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Re: Apple Jelly
« Reply #5 on: January 20, 2011, 07:43:54 am »
Yes Judy,  you can zap the pulp in the TMX ,add a little sweetener and dry it to make fruit leather.

Offline judydawn

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Re: Apple Jelly
« Reply #6 on: January 20, 2011, 01:58:41 pm »
Thanks Chookie, thought it had a use for something.  Unfortunately I don't have a dehydrator.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Pam_H

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Re: Apple Jelly
« Reply #7 on: January 23, 2011, 11:27:58 pm »
Judydawn you can dry fruit leather in the oven on baking paper or silicon mats on a tray at 70deg till dry, I make it for my grandkids

Offline judydawn

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Re: Apple Jelly
« Reply #8 on: January 23, 2011, 11:41:38 pm »
Thanks Pam, nice to know that.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Shiraz49

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Re: Apple Jelly
« Reply #9 on: February 02, 2011, 01:35:27 am »
Make the apple jelly yesterday. Wonderful. The final cooking took a lot longer than 20 mins but it was worth it. Nothing stuck to the bottom, beautiful color and amazing taste. Thanks Chookie. Will be doing more tomorrow.

Offline achookwoman

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Re: Apple Jelly
« Reply #10 on: February 02, 2011, 07:10:27 am »
Shari, glad you like it.  It is my sons favorite.

Offline Amanda

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Re: Apple Jelly
« Reply #11 on: February 07, 2011, 02:33:08 am »
Thanks for this Chookie.  Our apple trees are loaded so I will need to do something with them!
I want to make apple sauce and preserve it in the Vacola.  Any hints on that?
Freelance food/travel writer. Lives in the Adelaide hills and writes a food blog - http://www.lambsearsandhoney.com

Offline achookwoman

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Re: Apple Jelly
« Reply #12 on: February 07, 2011, 02:37:37 am »
Amanda,  I bottle sliced apples in small jars.  Look at my blog,  and use similar process using your jars.   The only difference is to add more water.  You don't have to add syrup.

Offline Amanda

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Re: Apple Jelly
« Reply #13 on: February 07, 2011, 03:15:45 am »
I've been wondering - if I make apple sauce and then preserve it, does it mean I am cooking it twice?  And will that affect it detrimentally?  Or should I just partially cook it, puree it and then preserve it?
Freelance food/travel writer. Lives in the Adelaide hills and writes a food blog - http://www.lambsearsandhoney.com

Offline achookwoman

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Re: Apple Jelly
« Reply #14 on: February 07, 2011, 12:03:12 pm »
Amanda,  I have bottled both apple pulp and slices.  I prefer the slices as I can turn them into pulp if needed or I can use as slices to mix with berries in a pie or as slices with roast Pork. Cooking twice will make them darker.
If you are looking to use lots of apples,  many of the chutneys have an Apple base.