Recipe: Apple Jelly

1 Wipe your apples and cut them into 4 pieces with seeds and skins

2 Pour them into a large saucepan, add 30cl (1.25 cups) of mineral or spring water, the cider and lemon juice and let cook, covered, gently for 30 minutes.

3 Put a white plate in the refrigerator.

4 Place your cooked apples in your muslin, pressing slightly. You will then obtain 1.8 to 1.9 liters (2 qt) of juice.

5 In your basin, pour your juice and add the sugar.

6 Cook for approximately 20 minutes at a gentle boil.

7 Begin checking the gelification. Remove your plate from the cold and pour a few drops of your liquid onto it, if in a few seconds the liquid sets (freezes) on the plate your jelly is ready.

8 Then, making sure there is no more foam, pour your boiling liquid into the sterilized jars and close with the technique of your choice (cellophane squares, parchment paper, rubber bands or screw-on lids (my favorite)) then turn the jars upside down and keep them that way until cooled.
You will notice that in this recipe, I did not mention the equivalent of gelling sugar, the fact is that with quince for example, the apple brings such a quantity of pectin that it is self-sufficient.