Autumn Apple Jelly Recipe

pink apple jelly

This comes with a massive dollop of nostalgia… and in our house, it comes pink!

Autumn Apple Jelly, made by my mother and spread on hot toast was my absolute complete favourite thing.

In. the. world.

If you have access to lots of apples, this is a must… please have a try:


1kg cooking apples (windfalls are fine)

2 lemons

500 g summer fruits (supermarket frozen varieties are all good)

3 pints water

golden granulated sugar (approx 1 kg)


  1. Roughly chop apples, cores and all, place in preserving pan or very large saucepan.
  2. Roughly chop lemons, add to pan.
  3. Add water and bring all to boil, simmer for 20 minutes.
  4. Add summer fruit and simmer for further 20 minutes.
  5. Remove from heat and allow to cool for 5 minutes.
  6. Strain through jelly bag into large bowl (or if you haven’t got a jelly bag, tie a clean linen tea towel over the rim of the bowl and use this as your filter).  Allow to strain for 1 hour.  Do not be tempted to hurry this process by mashing the pulp with a wooden spoon as this will leave your jelly cloudy.
  7. Discard pulp (great for the compost heap once cool).
  8. Measure liquid and put back into the cleaned pan.
  9. For every pint of liquid add 450 g golden granulated sugar
  10. Stir in sugar, bring to boil and keep boiling until setting point is reached (to check this, I keep a cold plate in the fridge, pour a teaspoon onto the plate, put back into the fridge, check in 5 minutes and if the liquid crinkles when your finger is pushed gently across the top then it’s ready).  To get to setting point will take about 10 – 15 minutes of rapid boiling, stirring occasionally to ensure it does not stick to bottom of pan.
  11. Remove from heat and skim off any scum.
  12. Cool for 10 minutes and pot up in the usual way.

Thanks mummy for the recipe! x


8 thoughts on “Autumn Apple Jelly Recipe


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