Granny Smith Apple Jelly
Homemade jelly is always the tastiest. Although making jelly takes a bit of work, this recipe gives you each step you need to take to making the perfect apple jelly.
- No real measurements, works at any quantity.
- Granny Smith apples, chopped into ¼-inch bits
- 5 stems fresh lemon balm (about a hand length)
- vegan white sugar
- Place apples and lemon balm into large pot and add water to just cover. Bring to boil and simmer until mushy.
- Strain through muslin, remembering to catch the juice. Don't force any of it through or you'll get cloudy jelly. Leave draining overnight into a big bowl.
- Add three whole cloves to the juice, and bring to boil. Boil hard exactly four minutes.
- Skim away the top layer.
- Weigh or measure juice. Then weigh or measure sugar to match amount of juice, i.e. 1.5 kg juice = 1.5 kg sugar.
- Warm the sugar (oven or microwave is fine). Add to juice and bring back to boil. Skim and boil for no more than three minutes.
- Test on a saucer (put small teaspoon of juice on a cold saucer and see if it sets). If not, boil two more minutes. Then test again.
- While juice is boiling, sterilize jars and lids by pouring boiling water over them until it overflows. Empty just before you add hot jelly.
- Once juice is ready, pour into sterilized jars and seal. Once cool, label with date and contents.
Jelly should be clear with a hint of yellow color. This is an adaptation of an old recipe. Works with any type of apple, I use the same method on crab apples too. Lemon balm is optional, but adds a nice subtlety.