Gelee de pommes (apple jelly): recreating a childhood memory with apples

4 servings
15 min
30 min
Very Easy
1224 Kcal
The flavor inside the mouth is intoxicating, a million times better than the sweetest candy.


Number of serving: 4
4 1/2 pounds of quartered apples

8 cups of water

5 cups of sugar


  • Cut your apples into quarters. Throw them in a large stock pot. Squeeze the juice of the lemons on top. Cover with water and boil for an hour.
  • Cover a sieve with cheesecloth. Place the sieve over a large bowl. Put the cooked apples in a sieve in two batches and squeeze gently to collect the juices. Repeat for the second batch. You should have about 7 cups of liquid. You can now discard the apples.
  • Place the liquid back in the stockpot. Add the sugar and bring to a boil. Lower the heat and simmer for an hour or two, until the jelly is thickened and darkened.
  • Meanwhile, in a separate large stockpot, boil your canning jars. When your jelly is ready, remove the jars from the boiling water carefully with tongs. Pour the jelly in using a canning funnel, leaving a half an inch of space at the top. Screw on the lids and invert the jars.
  • Leave inverted until completely cooled to complete the sterilization process. Once cooled, if the jelly is still too liquid. You can boil it for longer and resterilize the jars.
C Chefdruck Musings

Nutritional informations:

for 1 serving / for 100 g


Nutritional information for 1 serving (859g)
Calories: 1224Kcal
  • Carbo: 302.4g
  • Total fat: 0.2g
  • Saturated fat: 0.1g
  • Proteins: 0.5g
  • Fibers: 1.6g
  • Sugar: 300.4g
  • ProPoints: 33
  • SmartPoints: 73
gluten freegluten free



Iwill try today it look good

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