Gelée de Pommes (Apple Jelly)
Gelée de Pommes (Apple Jelly)
Ingredients
- 1 kg apples, quartered
- 1 L water, or enough to cover apples
- 1 kg granulated sugar, approximately, equal to extracted juice volume
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
Wash the apples thoroughly. Quarter them, removing any bruised or damaged parts, but there's no need to peel or core them at this stage.
⏱️ 5 min
- 2
Place the quartered apples into a large pot. Add enough water to generously cover the apples. Bring the water to a boil over medium-high heat.
⏱️ 5 min
- 3
Reduce the heat to medium-low and simmer the apples until they are very soft and mushy, about 20-30 minutes. The apples should easily break apart when pressed with a spoon.
⏱️ 25 min
- 4
Carefully strain the cooked apples through a fine-mesh sieve or a jelly bag set over a large bowl. Allow the juice to drip naturally for several hours, or overnight, without pressing the pulp. Pressing will result in cloudy jelly. You should aim to collect approximately 1 liter of juice.
⏱️ 5 min
- 5
Measure the extracted apple juice. Pour the juice into a clean, heavy-bottomed pot. For every 1 liter of juice, add 1 kg of granulated sugar. Stir well to dissolve the sugar.
⏱️ 5 min
- 6
Add the freshly squeezed lemon juice to the pot. The lemon juice helps with the setting process and brightens the flavor.
⏱️ 1 min
- 7
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking. Continue to boil, skimming off any foam that rises to the surface, until the jelly reaches its setting point. This can take 15-20 minutes. To test for setting point, place a small amount of jelly on a chilled plate, let it cool for a minute, then push it with your finger; if it wrinkles, it's ready.
⏱️ 20 min
- 8
Carefully ladle the hot jelly into sterilized jars, leaving about 1 cm of headspace. Seal the jars with lids. Allow the jars to cool completely at room temperature, then let the jelly set overnight (or for at least 8 hours).
⏱️ 480 min
- 9
Once set, the Gelée de Pommes is ready to be enjoyed. Store in a cool, dark place or refrigerate after opening.
Kitchen Tools
Nutrition Facts (per serving)
Gelée de Pommes (Apple Jelly)
- 1 kg apples, quartered
- 1 L water, or enough to cover apples
- 1 kg granulated sugar, approximately, equal to extracted juice volume
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
Wash the apples thoroughly. Quarter them, removing any bruised or damaged parts, but there's no need to peel or core them at this stage.
⏱️ 5 min - 2
Place the quartered apples into a large pot. Add enough water to generously cover the apples. Bring the water to a boil over medium-high heat.
⏱️ 5 min - 3
Reduce the heat to medium-low and simmer the apples until they are very soft and mushy, about 20-30 minutes. The apples should easily break apart when pressed with a spoon.
⏱️ 25 min - 4
Carefully strain the cooked apples through a fine-mesh sieve or a jelly bag set over a large bowl. Allow the juice to drip naturally for several hours, or overnight, without pressing the pulp. Pressing will result in cloudy jelly. You should aim to collect approximately 1 liter of juice.
⏱️ 5 min - 5
Measure the extracted apple juice. Pour the juice into a clean, heavy-bottomed pot. For every 1 liter of juice, add 1 kg of granulated sugar. Stir well to dissolve the sugar.
⏱️ 5 min - 6
Add the freshly squeezed lemon juice to the pot. The lemon juice helps with the setting process and brightens the flavor.
⏱️ 1 min - 7
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking. Continue to boil, skimming off any foam that rises to the surface, until the jelly reaches its setting point. This can take 15-20 minutes. To test for setting point, place a small amount of jelly on a chilled plate, let it cool for a minute, then push it with your finger; if it wrinkles, it's ready.
⏱️ 20 min - 8
Carefully ladle the hot jelly into sterilized jars, leaving about 1 cm of headspace. Seal the jars with lids. Allow the jars to cool completely at room temperature, then let the jelly set overnight (or for at least 8 hours).
⏱️ 480 min - 9
Once set, the Gelée de Pommes is ready to be enjoyed. Store in a cool, dark place or refrigerate after opening.