Apple jelly

Ingredients

• 2 kg apples (red ones, with the skins, if you want it pink)
• About 1.5 l water
• About 900 g sugar (450 g for every 570 ml of juice)
• 1 lemon (2 strips of peel), or 2 cloves

Missing an ingredient?

• What to use instead of sugar
• What to use instead of lemon

Instructions

1. Peel and core the apples (if you want the jelly pink, keep the skins and cook them with the apples) and slice them.
2. Put them in a large pan with just enough water to cover and simmer, stirring from time to time, until they fall apart, about 30 minutes.
3. Tip everything into a clean cloth hung over a bowl, or a strainer lined with a cloth, and let the juice drip for 2 hours without pressing or squeezing the pulp: that keeps the jelly clear.
4. Measure the juice and use 450 g of sugar for every 570 ml. Put it in the pan with the lemon peel (or the cloves, tied in cheesecloth).
5. Simmer, skimming carefully, until it sets, about 30 minutes: put a drop on a cold plate and, if it wrinkles when you push it, it's ready. Take out the lemon peel.
6. Pour it hot into clean, hot jars and close them once it's cool and firm. The leftover pulp makes apple jam.

Nutrition facts

Approximate, per serving (about 56 g). Calculated with data from USDA FoodData Central.