Apple jelly

Apple jelly

By
From
Scandinavian Christmas
Makes
5 x 200ml jars
Photographer
Lars Ranek

This versatile jelly can be used in cooking, or it goes with cheese, roast meat or even ice cream. In Scandinavia we eat it with roast and fried fish, too. It’s also lovely with foie gras, if any French traditions sneak their way into your Christmas… To make it even more delicious, add 50–75ml of Calvados just before it thickens.

Ingredients

Quantity Ingredient
2kg belle de boskoop apples
or 2kg other firm, tart apples
800g caster sugar, per 1 litre of apple juice

Method

  1. Cut the apples, with skin and cores, into pieces, put in a heavy-based pan with 200ml of water and bring to a boil. Cover and simmer for 45 minutes; don’t stir. Pour into a jelly bag over a bowl and leave overnight. Don’t squeeze the bag, or it will be cloudy.
  2. Next day, measure the juice, add the sugar and bring to a boil, stirring until the sugar dissolves. Let it boil, uncovered, over a medium heat, until drops of the juice set on a chilled plate. Skim off any scum and pour into sterilised jars. Seal the next day, so the steam can escape overnight. Stored in a dark, cool place, this keeps for months.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again