We finally got time to make jelly with the apples this weekend. They were the ones we gathered two weeks back, from the tree we’d found down by the river when we were looking for elder flowers. Since then they’d been sitting in the outhouse, and despite the fact it’s much hotter in there than the rest of the house in the summer they’d kept fairly well. A few brown spots here and there on the skins, and a couple clearly off, but the rest were good to use.

Apple jelly differs from apple jam in the same way that any two jams and jellies differ: jellies are made using the juice of the fruit, while jams use pieces of the fruit themselves, usually pulped. As such, hard fruits like apples make particularly good jellies.

You extract their juices by boiling them up, then straining them through muslin, which is why making jellies requires a bit of forward planning, and a little bit of working time on two consecutive days.

The following recipe will make around 15 small pots.

Ingredients
2.7kg (6lb) apples
1.5 litre (3 pints) water
2kg (4.4lb) sugar (preferably preserving sugar)
Juice of half a lemon
25g of butter

Equipment needed
Very large, heavy-bottomed pan
Wooden spoon
Measuring jug
Scales
Muslin strainer
Muslin stand
Large bowl capable of holding 2 litres
Tray
Small plate
Thermometer (optional)

Method
Wash and quarter your apples. There is no need to peel them or remove the pips or stalks, as these and the skins will be caught when you strain the juice out of your fruit.

Put them into your large pan and add the water, then cook over a moderate heat until the apples are pulpy. You should be able to squash them very easily against the side of the pan using your wooden spoon.

Once they are mushy like this, set up your muslin so that it is supported over a large bowl, which itself should be stood on a tray to catch any overspill. Spoon your pulpy apples and water in to the muslin and leave them to dip overnight. Clean your pan and spoon thoroughly.

By morning, you should have around 2 litres (4.2 pints) of apple juice in your bowl. If it has stopped dripping, don’t be tempted to squeeze out any more, or you will make your jelly cloudy. Measure out the liquid, and add 1kg (2.2lb) of sugar for every litre (2.1 pints) of liquid. Return this to the pan and bring it slowly to the boil, stirring all the time until the sugar has dissolved.

When it has completely dissolved into the liquid, bring the mixture it to a rapid boil for 10 minutes, then add the lemon juice and butter to dissipate the scum that will form on top (you can skim off any that remains using a large flat spoon).

Boil for a further five minutes after adding the lemon and butter, then test for setting. Do this by spooning a little onto a cold plate. Allow it to cool for a few seconds, then push it across the plate with a finger or the end of a wooden spoon it. If it rucks up like jelly, you’re ready to pour it into jars. If you have a thermometer, you can double-check that it is ready by making sure that your mixture has reached st least 105 degrees Celsius.

They’re sealed and capped now, and just need their labels sticking on, which we’ll do tonight. We’ll post a photo of the results tomorrow.