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Apple Jelly with Thyme
An easy to make apple jelly; excellent served with roast pork, or added to a casserole for extra depth of flavour.
Servings: 40 servings
Ingredients
- 900 g apples
- 600 ml water
- 700 g sugar (approximately) - see method – the exact weight depends on the volume of liquid extracted from the fruit
- 1 sprig dried thyme per jar
Instructions
- Wash the apples and cut off any bruises. Cut into 1.5" - 2" chunks. There is no need to peel and core.
- Put the apple chunks into a large pan, pour over a the water and cook on a low heat until soft and pureed. You can cover the pan, or leave uncovered.
- Transfer the pureed apple to a jelly bag and collect the juice as it drips out. Don't poke the jelly bag!
- Towards the end of cooking give the apples a mash with a potato masher.
- Measure how much juice you have. Put the juice in a large pan. Add three quarters weight of sugar to the volume of juice, i.e. if you have 600 ml juice, add 450 g sugar. Add a sprig of thyme.
- Heat slowly to dissolve the sugar. (Sterilize your jars in the oven while you wait.) Once the sugar has dissolved, take out the thyme and turn up the heat until the apple jelly has reached a setting point.
- Allow to cool slightly and transfer to warm sterilized jam jars. Put the thyme into the jars. Seal.
Notes
If you run out of time once you can freeze the strained juice and make the jelly at a later date.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 40kcal | Carbohydrates: 10g | Sodium: 1mg | Potassium: 24mg | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1.1mg | Calcium: 2mg