These clear, bright, jewel-like preserves are a joy to make and a joy to eat. The whole fruit is cooked with water to form a pulp which is then extracted through a jelly bag to produce the fruit juice. This is heated along with sugar, spices, and/or herbs until set. Use to enliven sandwiches, complement cheeses and cooked or cured meats, or enjoy simply on hot, buttered toast.
see variations
Once you’ve mastered this apple jelly, move onto the others in this chapter. All the jellies in this chapter follow the same rule; to each 2 1/2 cups of extracted juice, use 2 cups of sugar. Remove the scum from the cooked jelly and always pour your jellies carefully into jars using a sterilized jug.
2 lbs. cooking apples (peeled, cored, and chopped)
2 1/2 cups water
2 cups sugar
Place the chopped apples and water in a large saucepan, making sure that they are clean and free from bruises. It is important to simmer gently until the apples are soft and pulpy. From time to time you can stir the fruit and help it along by gently crushing the fruit. Spoon the pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Then leave it to strain overnight. Leave the fruit pulp in the jelly bag until it is completely dry. (Do not try to squeeze the pulp through the bag; otherwise, you will get a cloudy jelly instead of clear and sparkling jelly.)
The next day add 2 cups of sugar to each 2 1/2 cups of juice in a pan. Once dissolved, bring to a steady boil and then gently boil for approximately 5–10 minutes, until you have reached setting point. Once the setting point has been reached, pour the apple jelly into cool, sterilized jars before sealing. Use within 12 months. Once opened, refrigerate and use within 4–6 weeks.
Makes 3 lbs. 5 oz.
see variations
The next stage in making apple jellies is to try adding herbs and spices. Star anise has a lovely warm and fragrant aroma.
2 lbs. cooking apples (peeled, cored, and chopped)
2 1/2 cups water
2 cups sugar
2 star anise
Place the chopped apples and water in a large saucepan, making sure that the apples are clean and free from bruises. It is Important to simmer gently, until the apples are soft and pulpy. From time to time, you can stir the fruit and help it along by gently crushing the fruit.
Spoon the pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Then let it strain overnight. Leave the fruit pulp in the jelly bag until it is completely dry. (Do not try to squeeze the pulp through the bag; otherwise, you will get a cloudy jelly instead of clear and sparkling jelly.)
The next morning add 2 cups of sugar to each 2 1/2 cups of juice to a pan along with the 2 star anise. Once the sugar is dissolved, bring to a steady boil and then gently boil for approximately 5–10 minutes, until you have reached setting point. Once the setting point has been reached, discard the star anise and pour the apple jelly into cool, sterilized jars and top with the other star anise before sealing. Use within 12 months. Once opened, refrigerate and use within 6 weeks.
Makes 3 lbs. 5 oz.
see variations
Apple and fresh mint jelly Is a match made In heaven. It’s delicious served with broiled Greek halloumi cheese and a green leaf salad.
2 lbs. cooking apples (peeled, cored, and chopped)
2 1/2 cups water
2 cups sugar
1 tbsp. freshly squeezed lemon juice
4 tbsp. white wine vinegar or apple cider vinegar
4 tbsp. chopped fresh mint leaves
Place the chopped apples and water in a large saucepan, making sure that they are clean and free from bruises. It is important to simmer gently, until the apples are soft and pulpy. From time to time, you can stir the fruit and help it along by gently crushing the fruit.
Spoon the pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Let it strain overnight. Leave the fruit pulp in the jelly bag until it is completely dry. (Do not try to squeeze the pulp through the bag. If you do, you will get a cloudy jelly instead of clear and sparkling jelly).
The next morning add 2 cups of sugar to each 3 3/4 cups of juice in a large pan, along with the lemon juice. Stir. Once dissolved, bring to a steady boil and then gently boil for 2 minutes. Add the vinegar and continue to cook for approximately 5–10 minutes, until it reaches setting point. Add the chopped mint leaves and stir to distribute. Pour the apple jelly into cool, sterilized jars before sealing. Use within 12 months. Once opened, refrigerate and use within 6 weeks.
Makes 3 lbs. 5 oz.
see variations
I adore red currants; they make a superb jelly. Try adding the jelly to homemade meatballs — truly delicious!
2 lbs. red currants (chopped)
1 1/4 cups water
2 cups sugar
2 medium-sized chiles (chopped)
3 tbsp. red wine vinegar
Place the washed red currants and water in a large saucepan. It is important to simmer gently until the berries are really soft and have released all their juice.
Spoon the red currant pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Let it strain for several hours or overnight. Leave the pulp in the jelly bag until it is completely dry. (Do not try to squeeze the pulp through the bag. If you do, you will get a cloudy jelly instead of clear and sparkling jelly.)
Add 2 cups of sugar to each 2 1/2 cups of juice in a pan, along with the chopped chiles. Once the sugar has dissolved, bring it to a steady boil and gently boil for 2–3 minutes. Add the vinegar and continue to boil for approximately 5–8 minutes, until you have reached the setting point. Once the setting point has been reached, let the jelly cool for 5 minutes to distribute the chiles. Then stir and pour the red currant jelly into cool, sterilized jars before sealing. Use within 12 months. Once opened, refrigerate and use within 6 weeks.
Makes 2 lbs. 6 oz.
see variations
This is the first jelly I made for some best friends and they loved it. Awesome with coarse pâtés, white fish dishes, or eaten on its own with a spoon!
2 lbs. 3 oz. raspberries
3/4 cup water
2 cups sugar
1 tbsp. freshly squeezed lemon juice
1 small bag basil plus stalks
Place the raspberries and water in a large saucepan. It is Important to simmer gently until the raspberries have released their juices and are soft. From time to time you can gently press the raspberries.
Spoon the pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Let it strain overnight. Leave the fruit pulp in the jelly bag until it is completely dry. (Do not try to squeeze the pulp through the bag, otherwise you will get a cloudy jelly instead of clear and sparkling jelly.)
Add 2 cups of sugar to each 2 1/2 cups of juice in a pan, along with the lemon juice. Once the sugar has dissolved, bring to a steady boil and then gently boil for 2–3 minutes. Add the basil and continue to boil for approximately 5–8 minutes, until you have reached the setting point. Once the setting point has been reached, remove and discard the basil. Stir and pour the basil-infused raspberry jelly into cool, sterilized jars before sealing. Use within 12 months. Once opened, refrigerate and use within 6 weeks.
Makes 2 lbs. 3 oz.
see variations
This jelly is the perfect accompaniment to soft and blue cheeses and cured meats.
2 lbs. 3 oz. black currants
3 cups water
2 cups sugar
20 peppercorns
Place the black currants and water in a large saucepan. It is Important to simmer gently until the black currant skins are soft to the touch and have released their juices.
Spoon the pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Let it strain overnight. Leave the fruit pulp in the jelly bag until it is completely dry. (Do not try to squeeze the pulp through the bag, otherwise you will get a cloudy jelly instead of clear and sparkling jelly.)
Add 2 cups of sugar to each 2 1/2 cups of juice in a pan, along with the peppercorns. Once the sugar has dissolved, bring to a steady boil and gently boil for 8–10 minutes, or until you have reached the setting point.
Once the setting point has been reached, stir and pour the jelly and peppercorns into sterilized jars before sealing. Use within 12 months. Once opened, refrigerate and use within 6 weeks.
Makes 2 lbs. 3 oz.
see variations
The addition of cinnamon to this fabulous deep purple jelly is sweet and aromatic. Perfect for a breakfast treat spread on thick buttered toast.
2 lbs. 3 oz. blackberries
3/4 cup water
2 cups sugar
2 cinnamon sticks
lemon juice
Place the blackberries and water in a large saucepan. It is Important to simmer gently until the blackberries are soft to the touch and have released their juices.
Spoon the pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Let it strain overnight. Leave the fruit pulp in the jelly bag until it is completely dry. (Do not try to squeeze the pulp through the bag. If you do, you will get a cloudy jelly instead of clear and sparkling jelly.)
Add 2 cups of sugar to each 2 1/2 cups of juice in a pan, along with the cinnamon sticks and the lemon juice. Once the sugar has dissolved, bring it to a steady boil and gently boil for 8–10 minutes, or until you have reached the setting point.
Once the setting point has been reached, remove and discard the cinnamon sticks. Stir and pour the jelly into cool, sterilized jars before sealing. Use within 12 months. Once opened, refrigerate and use within 6 weeks.
Makes 2 lbs. 3 oz.
see variations
This is a festive treat that is perfect with roasted meats, soft, and blue cheeses. It makes a great present for someone who loves food; the color and smell are amazing.
1 lb. cooking apples (peeled, cored, and chopped)
1 lb. 5 oz. cranberries
1 3/4 cups water
2 cups sugar
6 tbsp. port wine
Place the apples, cranberries, and water in a large saucepan. It is important to simmer gently and keep the lid on, because cranberries can jump out of the pan while they are popping. Begin the second stage once the skins of the cranberries are soft to the touch and have stopped popping and the apples are soft and pulpy.
Spoon the pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Let it strain overnight. Leave the fruit pulp in the jelly bag until it is completely dry. (Do not try to squeeze the pulp through the bag. If you do, you will get a cloudy jelly instead of clear and sparkling jelly.)
Add 2 cups of sugar to each 2 1/2 cups of juice in a pan. Once the sugar has dissolved, bring it to a steady boil and gently boil for 8–10 minutes, or until you have reached the setting point. Once the setting point has been reached, stir in the port wine and pour the jelly into cool, sterilized jars before sealing. Use within 12 months. Once opened, refrigerate and use within 6 weeks.
Makes 2 lbs. 6 oz.
see variations
This is what you call a flavor sensation! It packs a punch and perks up any sandwich with the addition of this mouth-watering, citrus-packed jelly.
2 lbs. cooking apples (peeled, cored, and chopped)
peel and juice of 3 large oranges
1 1/4 cups fresh orange juice
peel and juice of 2 lemons
peel and juice of 1 large lime
5/8 cup water
2 cups sugar
Place the chopped apples, orange, lemon, and lime peel (no pith) as well as the fruit juices and water in a large saucepan making sure that the apples are clean and free from bruises. It is important to simmer gently until the apples are soft and pulpy. From time to time stir the fruit and gently crush it. Make sure the citrus fruit peel is soft to the touch.
Spoon the pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Let it strain overnight. Leave the fruit pulp in the jelly bag until it is completely dry. (Do not try to squeeze the pulp through the bag; otherwise, you will get a cloudy jelly instead of clear and sparkling jelly.)
Add 2 cups of sugar to each 2 1/2 cups of juice in a pan. Once the sugar has dissolved, bring to a rolling boil and gently boil for 8–10 minutes, or until you have reached the setting point. Once the setting point has been reached, stir and pour the jelly into cool, sterilized jars before sealing. Use within 12 months. Once opened, refrigerate and use within 6 weeks.
Makes 3 lbs.
see variations
This heady three-fruit combination is packed with tart cranberries, juicy oranges, and soft apples, with a kick of freshly grated ginger root.
1 lb. cooking apples (peeled, cored, and chopped)
1 lb. 5 oz. cranberries
3 large oranges (peel and flesh, no pith or seeds)
1 1/4 cups fresh orange juice
1 3/4 cups water
2 cups sugar
2 in. fresh ginger root (grated)
Place the apples, cranberries, orange peel, orange juice, and water in a large saucepan. It is Important to simmer gently and keep the lid on, because cranberries can jump out of the pan while they are popping. Begin the second stage once the skins of the cranberries are soft to touch and have ceased popping, and the apples are soft and pulpy.
Spoon the pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Let it strain overnight. Leave the fruit pulp in the jelly bag until it is completely dry. (Do not try to squeeze the pulp through the bag. If you do, you will get a cloudy jelly instead of clear and sparkling jelly.)
Add 2 cups of sugar to each 2 1/2 cups of juice in a pan. Grate the fresh ginger root into the jelly juice and sugar. Once the sugar has dissolved, bring to a steady boil and gently boil for 8–10 minutes, or until setting point has been reached. Pour the jelly into cool, sterilized jars before sealing. Use within 12 months. Once opened, refrigerate and use within 6 weeks.
Makes 2 lbs. 3 oz.
apple jelly
see base recipe
apple & elderflower jelly
Add 3 small heads of elderflowers to the apples at the beginning of cooking. Add a couple tablespoons of elderflower cordial before canning.
chili–apple jelly
Add 1 teaspoon crushed dried chili flakes with seeds to every 2 1/2 cups of extracted apple juice.
old-fashioned apple jelly
Add the zest and juice from 1 large lemon at the beginning when cooking the apples.
mulled apple jelly
Add 3 tablespoons cider vinegar to the extracted juice. Place 1 cinnamon stick, 10 allspice berries, and 10 cloves into a muslin bag; tie and place into the extracted apple juice along with the sugar and boil. Remove the spice bag once the setting point is reached.
cinnamon–apple jelly
Add 3 cinnamon sticks with the cooking apples at the beginning and cook; strain as per recipe.
apple & star anise jelly
see base recipe
apple & rose petal jelly
Omit the star anise and macerate 1/2–package of dried rose petals with 1 tablespoon lemon juice and 1 tablespoon sugar overnight while straining the apple juice. Add to the apple juice extraction with the sugar and proceed as main recipe.
apple, rosehip & star anise jelly
Add 1 pound rosehips along with the apples and proceed as main recipe. This produces a lovely pink hue.
honeyed apple & star anise jelly
Add 5 tablespoons runny honey at the beginning when cooking the apples.
apple–geranium jelly
Make sure you use pesticide-free leaves. Add 2 tablespoons washed, chopped geranium leaves with the apples at the beginning. Omit the star anise.
apple & cardamom jelly
Gently bruise 15 cardamom pods to release the oils and add to a muslin bag. Place into the extracted apple juice along with the sugar; proceed as main recipe. Omit the star anise.
mint jelly
see base recipe
apple & rosemary jelly
Omit the mint, and add 3 tablespoons chopped fresh rosemary with 3 tablespoons cider vinegar at the end of cooking.
apple & sage jelly
Omit the mint, and add 4 sprigs fresh sage at the rolling boil stage; remove when canning.
apple & tarragon jelly
Omit the mint, and add 4 tablespoons fresh tarragon leaves to the rolling boil; remove when ready to can.
apple & lemon balm jelly
Omit the mint, and add 3 sprigs lemon balm at the rolling boil stage; omit the vinegar and replace with freshly squeezed lemon juice for some extra zing.
red currant & chile jelly
see base recipe
red currant & rosemary jelly
Replace the chiles with 3 chopped sprigs of rosemary; add to the final 2–3 minutes of the last boil.
cumberland jelly
The perfect Christmas treat. Remove the chiles. When cooking the red currants, add 1 large orange and 1 large lemon. Squeeze the juices and slice the citrus fruit; add with the chopped apples. Once you have extracted the juice, follow the recipe, adding 1 teaspoon each ground ginger and mustard powder to the juice and sugar. Add 2 tablespoons port before canning.
red currant & apple jelly
Replace half of the red currants with cooking apples. Proceed as main recipe.
all the reds
Replace half the red currants with blood oranges; squeeze out the juice and slice the oranges. Add with the remaining red currants.
super trouper hot jelly
To double the strength of the red currant jelly, remove the fresh chiles and use 2 tablespoons crushed dried chili.
raspberry & basil-infused jelly
see base recipe
raspberry & lemon zest jelly
Replace the basil with the zest of two lemons; add the zest to the last boil with the juice from the two lemons, including the tablespoon of lemon juice.
raspberry–jalapeño jelly
Add 2 tablespoons freshly chopped jalapeños to the extracted raspberry juice and cook as per the recipe; leave the chilies in at the end.
raspberry–rosemary jelly
Add 2 tablespoons chopped rosemary to the extracted juice and cook as per recipe; do not remove the rosemary. Set aside to cool before canning to ensure that the rosemary is distributed evenly when you can.
black currant & peppercorn jelly
see base recipe
black currant & port jelly
Add 3 tablespoons sherry or port just before you can the jelly. It gives a new dimension to this jelly.
black currants & cassis
Perfect with soft cheeses. Add 3 tablespoons cassis just before canning.
black currant & apple jelly
To make your black currants go further, replace half the black currants with cooking apples. Cook as per the recipe; omit the peppercorns.
black currant & lemon verbena jelly
This is a match made in heaven. Add a handful of fresh lemon verbena leaves to the extracted juice and sugar; remove when canning. Omit the peppercorns.
miss lavender blue jelly
Add 1 tablespoon dried lavender to the juice and sugar. Omit the peppercorns.
blackberry & cinnamon jelly
see base recipe
spiced blackberry jelly
Add some cloves and allspice berries with the cinnamon stick; tie up in a muslin bag and cook with the blackberries.
all the blues jelly
Add 1 pound blueberries with the blackberries; proceed as main recipe.
blackberry punch jelly
Add 1 pound cooking apples with the blackberries. Omit the cinnamon and add a split vanilla pod when cooking the extracted juices. Remove the vanilla pod when ready to can.
barmy blackberry & balsamic jelly
Omit the cinnamon stick and add 4 tablespoons balsamic vinegar just before canning.
cranberry & port wine jelly
see base recipe
cran-orange jelly
Add the peel from one large orange to the sugar and extracted juice in the final boil; discard the peel when the setting point is reached. Replace the port with 3 tablespoons orange liqueur before canning.
cranberry–pear fruit jelly
Add 1 pound pears with the cranberries. Add a cinnamon stick when cooking the extracted juices.
zingy cranberry jelly
Add 2 tablespoons freshly grated ginger root in the final stage of cooking; omit the port.
spiced cranberry jelly
Add 1 cinnamon stick, 2 bay leaves, 10 whole cloves, 3 tablespoons cider vinegar, and the peel from 1 large orange to the extracted juice and sugar. Omit the port. Before canning, remove the spices and peel.
orange, lemon & lime jelly
see base recipe
orange, lemon, lime & sage jelly
Add some sprigs of sage in the final boil. Once infused and the setting point has been reached, discard the sage and can the jelly.
citrus & wine jelly
Cook as per the recipe and add 6 tablespoons chablis (or other full-flavored dry white wine) just before canning.
orange & hibiscus jelly
Omit the lime and lemons; replace with oranges. Add the hibiscus flowers when cooking the juice and sugar. Remove the flowers before canning.
spiced orange, lemon & lime jelly
Add 3 tablespoons dried crushed chili flakes with the juice and sugar.
spiced three-fruit jelly
see base recipe
habañero spiced three-fruit jelly
Add 2 tablespoons white wine vinegar, half a red onion finely diced, and 3 tablespoons habañero peppers with seeds; cook with the jelly juice extraction until you’ve reached the setting point. Set aside for a few minutes and pour gently into the jars; seal.
quince jelly
Omit cranberries and replace with quince. Proceed as main recipe.
vanilla three-fruit jelly
Omit the grated ginger and replace with the seeds from 1 vanilla pod; add with the extracted juice and sugar.
extra spiced three-fruit jelly
You’ll need 1 muslin bag; fill with 1 cinnamon stick, 10 cloves, and 8 allspice berries. Add to the extracted juice and sugar. Remove before canning.