Apple jelly
Easy
Jam jars
Homemade jam recipes
Finished product: 1590 g (approx. 4 jam jars)
Steps
- Choose ripe apples or "ugly" fruit for an anti-gaspi approach, and wash them.
-
Bonne Maman's tips:
Use yellow apples like golden, but you can also use more acidic varieties like granny. It's
up to you, because the recipe doesn't change. It's all a matter of taste! - Cut the apples into quarters and add lemon juice immediately to prevent oxidation (quantity
to be adjusted later according to taste) - Strain into a juicer or Moulinex to obtain the juice.
- Bring to the boil in a saucepan. Add the sugar in a fine stream.
- Cook until the texture thickens and the fruit's natural pectin jellifies.
-
Bonne Maman's tips:
To check gelling, do the plate test: put a few drops of the product on the plate, wait a few
minutes for it to cool, dip the tip of your finger in the product and check if it sticks. If it does,
the jelly has finished cooking. If the product drips “too much” (too fluid), continue cooking. - Add lemon, cinnamon, cloves, etc.
- At the end of cooking, you can remove the foam from the surface.
- Immediately pour into the jars using a ladle, filling them to the brim. Close with the
appropriate lids and turn the jars upside down on a tea towel for ‘self-pasteurization’. - Leave the jars to cool before labelling. You can then store your jam in a cool, dry place for
several months. - After opening, store your jam in the refrigerator and consume within a month.
