If my apple jelly hasn’t set….

[VictorianScreenTime]

….…can I just use it as apple syrup? Is that a thing?? Like on pancakes etc. Or dilute it like a cordial?

I made a batch today but I just went by the thermometer for setting point instead of checking myself and sure enough it’s sloshing about in the jars. I could reheat but I water-bathed it to seal it in the jars so with all the faff I’m worn out! (It’s apple week- I’ve made chutney and juice and apple butter. I’m so over it.)

I really want to find something useful I can do with it besides. Any thoughts from fellow jammers??

It will probably set eventually. If not, fine as a syrup.

Also churn freeze or freeze and make granita.

Sounds line it could be nice on pancakes, as a glaze on an open apple tart, as a pour over syrup, as a syrup in drinks (soda water or fizzy water or basis of a cocktail etc).

I love apple syrup (my husband is Dutch and introduced me to Appelstroop years ago). I now make my own apple syrup and use it on pancakes, waffles, ice cream. You can drizzle it in porridge and yoghurt, add it to cake batter, and I often add it to my slow-cooked pork. Sometimes it even gets added to cocktails, so if your jelly doesn't set don't worry - you've simply added a whole new apple product to your very delicious-sounding repertoire!

Did you add pectin to help it to set?

This sounds nice! Have you got a recipe?

I've got a glut of apples this year.

Okay great some lovely inspiration @Ilovemyshed and @Swizzel thank you!

I didn’t add pectin @caringcarer - I just make the juice for it from apple peels and cores leftover from all the other appley stuff and they are full of pectin!

@Hatty65 The recipe I use is a mishmash but basically you put whatever peels, cores and leftover apples you have into a big pot and add enough water to just about cover it. I then add some spices.
For approx 3lb of apple I’ll add a tsp of cinnamon and half a tsp nutmeg and ground cloves.
You bring the whole lot just to the boil and then simmer it gently on a low heat (too much heat damages the pectin) for 30-40 mins. After about 10 mins I press the fruit gently with a potato masher to release some of the juicy goodness.

After that is straining- strain through two layers dampened cheesecloth ideally overnight with no squeezing (or jelly will be cloudy). The solids go to our chickens! The juice goes to make the jelly.

Once you have your apple juice you can make jelly in 1L batches.
Add 600g caster sugar and 1tbsp lemon juice per litre and gently heat till sugar dissolved.
Then ramp up the heat and stir quite continuously till it reaches setting point of 105C (which I clearly failed to do).

i usually process it in a water bath then as per Ball preserving guidelines so it’ll last up to 2 years (it goes a deeper colour if you do this. Very pleasing.) but if you CBA then just pour it into jars and pop on the lids and leave it all for 12-24hours to set. Then use it up as you like. I guess it’ll last a decent few months as plenty of sugar! It’s delish.

What do you eat it with? When set ?

@VictorianScreenTime Thank you very much!

I'll give this a go.

@chillichoclove I tend to use it like jam or marmalade- so spread on toast.
Also good to add a few spoonfuls to the pan at the end of frying up sliced apples in butter. Then spoon the lot over toasted brioche (or just standard toast) then drizzle with a little pouring cream as a quick dessert!

I use the old fashioned cold plate setting test. Sometimes it takes much longer than others. I'd stick it back in the pan and boil it again