Straining apple pulp
Bottled Apple Jelly
With all the rain we have had in the last week, (9 inches in 4 days) the apples are either on the ground or covered in black spots. So it is time to make Apple Jelly. This is the first time I have made it in the TMX. As with all jams and jellies , you need to adjust the recipe according to the fruit. You can use windfalls,(as I did), or peel and cores or crab apples or a mix of all.
5oog of apple
500g water, or to cover
Additional 500g water.
Place apples and 500g of water in TMX and cook for 30 mins., speed 1, at 100o.
Zap on speed 5, 10 seconds and cook for a further 20 mins.
Line a large strainer with Chux and place over a large bowl, tip in apple pulp.
Don't stir or press pulp as this will make it cloudy. Let drip several hours or over night.
Return pulp to TMX and add additional 500 g of water, cook on 100 for 20 mins, speed 1.Let drip for a couple of hours. You should have about 700 to 800g. of liquid in TMX bowl.
Add 3/4 of the volume of liquid in sugar to bowl.(800g of liquid , 600g sugar.)
Set temp to Varoma and bring to the boil, speed 1.
The jelly needs to boil for 30 mins. If you can watch it and let the mixture boil onto the lid and then quickly turn the temp down to 100, the foam that stays on the lid can be removed with a paper towel. This means that you will have a clear jelly.
Test to see if the jelly is cooked by placing a small flat dish in the freezer with a dessertspoon of jelly on it.
If it is not set, that is it should wrinkle when pushed with your finger and leave a path through the jelly, give it another 20 mins. Cook on varoma temp as much as possible. You may have to stand and switch backwards and forwards between varoma and 100.
If it is not set at this time add 25g of jamsetta.
When it sets will depend on the amount of pectin in the apples.
You could add the juice of 1 lemon, but this is a very delicate flavored jelly and I feel that lemon juice over powers the flavor.
Bottle into sterilized jars.
This made 3 jars and a small dish.
The joy of making a small amount is that you can make it with just a little fruit.
I sometimes use this liquid, (before the sugar is added)as a base for berry jams.