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Just Plain Apple / Apple-Black Currant / Apple-Plum / Apple-Cranberry / Apple-Mint, -Basil, Rosemary or -Lemon Balm Jelly
| As many apples as you have picked off your tree, or bought at the market A cup or more of currants, pitted and quartered plums, or cranberries (optional) A handful or two of torn fresh mint, basil or lemon balm Sugar |
Wash, stem and coarsely chop or just quarter the apples and put them in a large pot. (Don't bother to peel or core them.) Add a few handfuls of black currants or cranberries or a few pitted and quartered plums, if you like. Add enough water to just cover them and bring to a boil. Cover and simmer for 20-25 minutes, until the apples are very soft. Mash the whole lot with a big spoon or potato masher and cook for another few minutes.
Spoon the mixture into a colander lined with cheesecloth (or use a jelly bag if you have one) set over a large bowl or pot, and let the juice drain out. Stir the pulp around a bit if you want to hurry it up.
Measure the resulting juice into a pot (this is easy if you drain it into a pot with measurements marked on the side) and add 3/4 cup sugar for every cup of juice. Bring to a boil over high heat and boil rapidly, stirring often, until the mixture reaches 210°F on a candy thermometer, or until a small amount placed on a cold plate and put into the freezer turns to gel. This should take about 20 minutes.
While it's still hot, pour the jelly into hot jars, skim off any foam that rises to the top with a spoon, and seal with lids. Set aside to cool. The lids should pop inward as they cool. If any don't, store them in the fridge.
To make Spiced Apple Jelly, add a couple of cinnamon sticks, about a tablespoon of whole cloves and a tablespoon of whole allspice along with 1/2 cup apple cider vinegar to the apples during the initial cooking (these measurements work for roughly 3 lbs. of apples – use more or less as you see fit).