Lillie O’Brien of London Borough of Jam’s green-apple stock jelly

Green-apple stock jelly (makes 10x 220g jars)

Published with thanks to Lillie O’Brien of London Borough of Jam’s ‘Five Seasons of Jam’.

You can make this with either Bramley apples or crab apples. If you can’t get either, you can also use Granny Smiths, which are also high in pectin.

Ingredients
2kg Bramley apples
3 litres cold water
1.5kg caster sugar
1 lemon

Method
Wash the apples, cut into quarters and then halve these chunks again. Put the chunks in a heavy-based saucepan and pour over the water. Slowly bring to the boil and cook until the apples start to break down – about 30 minutes.

Remove from the heat and pass the pulp through a cheesecloth-lined sieve set over a large bowl. Leave for two hours to allow the juice to drip through. Don’t push the apple pulp through the cloth or the liquid will become cloudy. It should produce about 1.7 litres of strained juice.

Pour the liquid into a clean saucepan, add the sugar and lemon juice and slowly bring to the boil. Once it is on a rolling boil, cook until the jam reaches setting point – about 15 minutes and 105°C on a sugar thermometer. Pour into warm sterilised jars and seal immediately. Store in a cool dark place.