How To Make Make Apple Jelly Without Peeling And Coring
Who doesn’t love a good piece of apple pie? Or apple Danish? What about just a big ol’ slab of apples, fresh from the farmer’s market? Apples are definitely one of our favourite fruits around here. But have you ever made jelly out of them? It’s so easy, and the results are delicious! Keep reading for our easy clear apple jelly recipe.
Does apple jelly need pectin?
No, this jelly does not need pectin. Pectin is a substance that helps to thicken jams and jellies. However, apple jelly will thicken on its own as it cools. This is because apples contain a lot of natural pectins. Therefore, there is no need to add additional pectin to the jelly.
What are the best apples for jelly?
The best apples for apple jelly are those that are high in pectin. Some of the best options include Granny Smith apples, Honeycrisp apples, and Braeburn apples. But having said that, any type of apple will do (I used a mix of cooking apples and eating apples). These apples will help to create a thick and delicious jelly.
What to serve with apple jelly
Apple jelly can be enjoyed on its own or with other foods. Below are some ideas of what to serve with apple jelly:
-Toast
-Biscuits
-Pancakes
-Waffles
-Ice cream
-Cheese and crackers
-Sauces and dressings
-Fruit pies and pastries – It makes a great glaze when making cakes. Simply warm gently before brushing on.
-Roast chicken
–Pork
-Turkey
-Gravy – Add a teaspoon to your gravy before serving.
Ingredients
- 2 kg Apples
- 1.25 litres Water
- 2 tbsp Lemon Juice
- 1 kg Sugar (Granulated )
Old-fashioned apple jelly recipe
- Wash the apples and cut off any bad bits. Cut into chunks or slices (no need to peel or core). Place in a large stainless steel pot and add the water.
- Bring to a boil, then reduce the heat for about 30 minutes until mushy.
- Line a colander with a muslin cloth or jelly bag and set it over a large bowl. Spoon in the apple mixture without pressing down and allow to stand for at least 4 hours or overnight until all the juices have dripped out. Do not squeeze it, as this will make the jelly cloudy.
- Measure the apple juice into a clean stainless steel saucepan, and for each 250ml/1 cup of juice, add 200g/1cup sugar. Add the lemon juice. Heat gently until the sugar has dissolved, then increase the heat to boiling point. Continue to boil until the mixture reaches 105°-110°c (220-225°f). To test to see if it’s ready, take a cold plate and add a small amount to it for a few minutes. It should wrinkle with your fingertips when ready.
- Pour into warm sterilised jars. Seal immediately and allow to cool.
TIPS
Don’t be tempted to squeeze the apples through the muslin cloth, as this will make the jelly cloudy. Be patient!
No need to peel or core the apples.
Apple jelly takes less time to set than it would do with normal jam and will be runnier. Test it on a cold plate that has been in the fridge. If it wrinkles with your fingertips, it will be ready.
Storage
Keep your jars in a cool dark place. They will keep for a year. Once opened, use within 8 weeks.
Apple jelly from peels and cores
Making apple jelly is a great way to use up apple peel and cores. And it’s so easy to do! So next time you’re making apple pie, don’t throw out the peel and cores – use them to make apple jelly! If you run out of apply jelly and looking for a substitute checkout the best apple jelly substitutes for recipes.
More jams and preserves
Easy Clear Apple Jelly Recipe
Equipment
Ingredients
- 2 kg Apples
- 1.25 litres Water
- 2 tbsp Lemon Juice
- 1 kg Sugar (Granulated )
Instructions
- Wash the apples and cut off any bad bits. Cut into chunks or slices (no need to peel or core). Place in a large stainless steel pot and add the water.
- Bring to the boil, then reduce the heat for about 30 minutes until mushy.
- Line a colander with a muslin cloth or jelly bag and set it over a large bowl. Spoon in the apple mixture without pressing down and allow to stand for at least 4 hours or overnight until all the juices have dripped out. Do not squeeze it, as this will make the jelly cloudy.
- Measure the apple juice into a clean stainless steel saucepan, and for each 250ml/1 cup juice, add 200g/1cup sugar. Add the lemon juice. Heat gently until the sugar has dissolved, then increase the heat to boiling point. Continue to boil until the mixture reaches 105°-110°c (220-225°f). To test to see if it's ready take a cold plate and add a small amount to it for a few minutes. It should wrinkle with your fingertips when ready.
- Pour into warm sterilised jars. Seal immediately and allow to cool.
