Apple and ginger jelly
Posted: November 2nd, 2018, 8:58 pm
If anyone still has cooking apples left, I recommend this recipe from InkyAnn with a few blackberries added for a super colour.
Author: InkyAnn
Number: of 53081 (Motley Fool)
Subject: Re: apple and ginger jam/jelly
Date: 08/09/2011 22:18
As approved by the WI, and made by me on the Denman College course I did:
Spiced Apple & Ginger jelly
2lb cooking apples or crab apples, washed & chopped, no need to peel or core
3pts water
2lemons, sliced
2.5cm piece fresh root ginger, grated (but increase this if desired). ( I used 5cm).
1 cinnamon stick
1/2 teaspoon cloves
Sugar
Preparation notes: wash your jars in hot soapy water, rinse, put in an oven at gas mark 3 for 10mins then reduce to minimum heat. I leave them in there while re-heating the liquid on day 2 (or after straining) and use the same oven to warm the sugar for 10 minutes.
1. Place the apples & water in a preserving pan with the lemon, giner & spices. Simmer for 45-60mins or until apples are very soft.
2. Strain through a jelly bag & leave for AT LEASt 2 hours. Do not shake or squeeze the jelly bag or the resulting jelly will be cloudy (I prefer straining overnight for best results).
3. Measure the juice and add 1lb sugar for each 1pt liquid. (I like to warm the sugar gently before adding, to aid dissolving). You can reduce the sugar, but bear in mind that more acidic fruits require higher amounts of both sugar & water.
4. Dissolve over a gentle heat & then bring rapidly to the boil (do NOT stir while bringing to the boil, and don't add butter to reduce scum as it can affect the clarity of the jelly).
5. Once setting point is reached, pour into warm sterilised jars. make sure your jars are on a wooden chopping board as this distributes the heat best, and leave to set for 24 hours with no moving.
As apple jellies can discolour easily due to enzyme action in light, they should be stored in a cool, dry, dark place.
Variations:
1. add 1tbsp chopped fresh mint at the end of step 4 (note: if you wash the mint so it is wet it will mix in better rather than float to the surface)
2. Add 1 cinnamon stick, 1 teaspoon allspice berries, 2 large blades of mace and 1/2 teaspoon cloves at step 1.
3. Crush 2-3 black peppercorns in a pestle and mortar then stir into the jelly just before putting in jars.
HTH
InkyAnn
I made it 01/11/2018, great taste.
I used variations 2 and 3 plus a few blackberries for a super colour.
john
Author: InkyAnn
Number: of 53081 (Motley Fool)
Subject: Re: apple and ginger jam/jelly
Date: 08/09/2011 22:18
As approved by the WI, and made by me on the Denman College course I did:
Spiced Apple & Ginger jelly
2lb cooking apples or crab apples, washed & chopped, no need to peel or core
3pts water
2lemons, sliced
2.5cm piece fresh root ginger, grated (but increase this if desired). ( I used 5cm).
1 cinnamon stick
1/2 teaspoon cloves
Sugar
Preparation notes: wash your jars in hot soapy water, rinse, put in an oven at gas mark 3 for 10mins then reduce to minimum heat. I leave them in there while re-heating the liquid on day 2 (or after straining) and use the same oven to warm the sugar for 10 minutes.
1. Place the apples & water in a preserving pan with the lemon, giner & spices. Simmer for 45-60mins or until apples are very soft.
2. Strain through a jelly bag & leave for AT LEASt 2 hours. Do not shake or squeeze the jelly bag or the resulting jelly will be cloudy (I prefer straining overnight for best results).
3. Measure the juice and add 1lb sugar for each 1pt liquid. (I like to warm the sugar gently before adding, to aid dissolving). You can reduce the sugar, but bear in mind that more acidic fruits require higher amounts of both sugar & water.
4. Dissolve over a gentle heat & then bring rapidly to the boil (do NOT stir while bringing to the boil, and don't add butter to reduce scum as it can affect the clarity of the jelly).
5. Once setting point is reached, pour into warm sterilised jars. make sure your jars are on a wooden chopping board as this distributes the heat best, and leave to set for 24 hours with no moving.
As apple jellies can discolour easily due to enzyme action in light, they should be stored in a cool, dry, dark place.
Variations:
1. add 1tbsp chopped fresh mint at the end of step 4 (note: if you wash the mint so it is wet it will mix in better rather than float to the surface)
2. Add 1 cinnamon stick, 1 teaspoon allspice berries, 2 large blades of mace and 1/2 teaspoon cloves at step 1.
3. Crush 2-3 black peppercorns in a pestle and mortar then stir into the jelly just before putting in jars.
HTH
InkyAnn
I made it 01/11/2018, great taste.
I used variations 2 and 3 plus a few blackberries for a super colour.
john