Apple Jelly in Jars – The Perfect Christmas Gift

• apples↗1.5кг kg

  thoroughly washed and coarsely sliced (peel and core left)

• lemon↗1

  peeled and squeezed

• jelly sugar↗близько 750 г g

Step-by-step instructions

1. 1

   Transfer the apples to a canning pot or a large saucepan, add 1.5 L of water and lemon zest. Bring to a boil over medium heat, then reduce to a gentle simmer and cook for 30‑40 minutes, crushing the apples with a spoon as they soften until they become puree‑like. Pour the apples and liquid into a straining bag placed over a large bowl and let the juice drain (do not press it, otherwise it will become cloudy). Leave to rest overnight if possible, or at least for a few hours.

2. 2

   When the liquid has drained, weigh it to determine the required amount of sugar. Divide the weight of the liquid by 4 and then multiply the result by 3 — this is three‑quarters of the liquid’s weight, which is the amount of sugar to add (e.g., for 1 L of liquid you need 750 g of sugar). Transfer the liquid, sugar and lemon juice to a large pot or canning pot, place over medium heat and cook until the sugar is completely dissolved, without bringing to a boil. This will take about 5 minutes. Then bring to a boil and simmer for another 10 minutes, skimming the foam that rises to the surface, until the mixture reaches 105 °C as measured with a thermometer. Test by placing a spoon on an ice‑cold plate — it should wrinkle when pressed. If the jelly has not set yet, continue cooking, checking every few minutes.

3. 3

   Pour the jelly into sterilized jars, seal with lids and let cool. In sealed jars it will keep for up to three months in a cool, dark place.