- 4 1/2 pounds apples
- 3 cups water
- 2 organic lemons
- 5 cups of sugar per liter of apple juice
- Optional: Pectin Powder
If you have your own apple tree (or if you’re just good at stealing apples), then try to pick them before they’re fully ripe if you plan on making jelly. Green apples are also good as they contain lots of pectin, which helps the liquid thicken. And don’t worry if they’re really sour when you buy them. They’ll be combined with sugar, which both adds flavor and works as a preservative.
Because the pectin content of apples can vary, it is sometimes necessary to add a little extra pectin to get it to set. You can do this by adding pectin powder, which is available in most supermarkets. If your jelly hasn’t set enough, just bring it to a quick boil with some pectin powder to thicken it.
Unlike with jam, don’t close the jar immediately after pouring in the hot jelly. It needs to cool and set first.
If you have made a lot of jelly but don’t think you will use it all for a cheese board or bar, it is also great for adding flavor to sauces and gravy, as well as in marinades or a homemade sweet chili sauce.