Kissabel® apple jelly

Wash, and roughly chop the apples, including the core and seeds. The skin and cores will help to set the jelly, as they contain all of the natural pectin.

Place all of the apples into a large wide high pot and add in the vinegar, spices and water. Cook down for 30-45mins until the apples have fallen apart and broken down to thicken the liquid. Don’t rapidly boil, but you want them to have bubbles when cooking.

Once the apples have cooked down, turn off the heat and let them sit for 20 minutes to cool down. Line a large colander with muslin cloth or clean kitchen cloth and place over a bowl. Ladle the apple mix into the lined colander and let sit for 4 hours or overnight. You want the liquid to drain slowly from the apples. If you push or squeeze the juice out, the final jelly will be cloudy, not crystal clear.

When drained, measure out the amount of apple liquid you extracted. For 1L of apple liquid, measure out 3 cups of sugar (that’s a 4:3 ratio). If you get more than 1L, then for every 250ml extra, measure out an extra ¾ cup of sugar. Don’t add the sugar in yet.

Pour the strained mix into a wide high sided pot and bring to the boil, then reduce the heat and slowly add the sugar, stirring constantly. Once the sugar has dissolved, turn the heat back up to medium-high and cook down until thickened. To check the set-point of the jelly, place some onto a small plate, pop in the freezer and let it sit for 10 minutes. Take out and push your finger through the middle, if the top layer wrinkles, it means your jelly is ready.

Turn off, let it cool for 5 minutes. Then pour into clear sterilised jars and pop a lid on. You could also pour into a glass container to store in the fridge.

Once opened, use within 6 months.