Apples for apple jelly?

[pamplemousse]

I want to make apple chilli jelly in my slow cooker, but only have loads of eating apples. All the recipes I have seen say cookers or crab apples, will eating apples work?

Are you supposed to add sugar to the recipe? Perhaps cutting down the sugar if using eating apples might do the trick. You might need to reduce cooking time too as eaters are softer than cookers. (Warning: I am basing this on my knowledge of using eaters instead of cookers in desserts like apple crumble, I've never made apple jelly.)

Floury apples make floury cloudy jelly!? strangely enough vinegar (a little) may cut through the cloudy bit?

Hmm thanks bran I had thought that too, less sugar and less time... Stubbleonchin I don't think the apples are floury, they are good eating apples, or are all eaters classed as floury?

Recipe please! We have loads and loads of bramleys - freezer already full, boxes in garage and a new lot of windfall!

Are you sure you want it its lots of faffing!!
Piquant Apple chilli Jelly Recipe
Ingredients:

• 1.5 kilos of cooking apples (windfalls are fine for this recipe). Washed, chopped roughly - no need to peel or core
• 2 pts/1140ml of water to cover the apples (so they are just beginning to float
• Grated rind and juice of one small lemon
• White granulated sugar (the amount depends on the volume of juice extracted from the simmered, drained fruit. Ipt/570ml of juice to 1lb/454gms of sugar
• 2 medium hot red chillies and one Bird?s Eye hot red chilli. Chopped with seeds left in

Method:

1. Put the chopped apples into a large saucepan.
2. Carefully grate the lemon zest from the lemon (we use a zester but a fine grater will do. Try to avoid including the pith as this would make the jelly bitter). Add to saucepan.
3. Add the water and bring gently to the boil and simmer very gently until all the fruit is soft and mushy (roughly 25 minutes, depending upon how ripe the fruit is).
4. Pour the cooked fruit through sterilised muslin. (How do I sterilise muslin? See tips and tricks below). The muslin is often referred to as a ?jelly bag?. We use tall buckets to catch the drips from the jelly bags. Rather than hang the bags (conventional method-between two stools) I find it easier to line a large plastic sieve with the muslin. This clips neatly onto the top of a clean bucket. The sieve is covered with a clean tea cloth to protect against flies, as the jelly bag generally drips overnight.
5. Measure the apple and chilli juice the next day and pour it into a deep heavy bottomed saucepan. Add 454g/1lb of white granulated sugar for each 570ml/1 pt of juice.
6. Add the juice of the lemon.
7. Heat the juice and sugar gently, stirring from time to time. Make sure that that all the sugar has dissolved before bringing the liquid slowly to the boil. Continue to boil for about five minutes before testing for a set. Our jelly took fifteen minutes to set. (What is testing for a set? See tips and tricks below).
8. Toss in a nugget of butter towards the end to reduce the frothing that often occurs.
9. When jelly has reached setting point pour into warm sterilised jars using a funnel and ladle. (How do I sterilise jars? See tips and tricks below).
10. Cover immediately with plastic lined screw top lids or cellophane tops secured with a rubber band. Label when cold and store in a cool, dark place. Away from damp. (What do I do if my jelly is too liquid? See Tricks and tips below)

We had 3.5 pints of juice and this made 7 pound jars of jelly.
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Tell me how yours turns out

I think? . The floury content can relate to the ripeness, some apples generally have more water content and the flesh breaks down easier. We have had some wild bramleys that have been just as bad and tbh the 'apple sauce' was, well too 'floury'. Not an answer but an observation tbh
pample.. faffle. Q was it worth it?

Haven't made it yet! Will let you know.... If I get round to it!
I would eat my eaters (just have too many) and I am very picky about floury apples so hopefully it'll be fine.
I am very easily persuaded the reason I like that apple jelly recipe is you don't have to peel or core the apples, all the other faff seems worth it just for that fact, is that worrying?!