This was so much fun to make, with a delicious and subtle flavour that tastes delicious with pork. Just imagine this on a pulled pork sandwich…
This recipe cleverly cooks out the natural pectin from apples and uses no preservatives, except for natural sugar. I can just imagine people making this many years ago and I love that link to the past.
Makes 5 cups | Prep and cook time 1 hour 40 minutes
- 1kg green-skinned apples (ideally Granny Smiths)
- 1.5 litres (6 cups) water
- 1.3kg (6 cups) white granulated sugar
It’s also advisable to get:
- Muslin or another fine cloth
- A stool
- Elastic bands
- Chop apples coarsely (do not peel, and leave in the seeds and core), and add the pieces to the water in a large saucepan. Bring to the boil, and then reduce heat and leave to simmer, covered, for about an hour or until pulpy.
- Turn the stool upside down, and put a bowl between the legs. Using the elastic bands, tie the muslin to each leg of the stool. Now carefully put the pulpy cooked apple mash in the fabric and leave the liquid to drip though in the bowl for 3 hours or preferably overnight, until it stops dripping. Don’t squeeze the cloth, and throw the pulp away. (See pics below)
- Measure the apple liquid, and use one cup of sugar or every cup of liquid. Return the apple liquid and sugar to the saucepan, and stir over high heat (without boiling) until the sugar dissolves. Then bring to the boil, and boil rapidly, uncovered, without stirring, for about twenty or until the jelly jells when tested. To test this, put a side plate in the freezer and add a drop of cooked liquid to the cold plate. The liquid will quickly cool to room temperature. Push the jam with your finger, and the skin will wrinkle if ready.
- Put the hot jelly into hot sterilised jars.