Vegan Recipes - Side Dishes

Granny Smith Apple Jelly

Submitted by Shirley

Ingredients:

Granny Smith apples, chopped into Ľ-inch bits
5 stems fresh lemon balm (about a hand length)
water
cloves
vegan white sugar

Directions:
Place apples and lemon balm into large pot and add water to just cover. Bring to boil and simmer until mushy.

Strain through muslin, remembering to catch the juice. Don't force any of it through or you'll get cloudy jelly. Leave draining overnight into a big bowl.

Add three whole cloves to the juice, and bring to boil. Boil hard exactly four minutes.

Skim away the top layer.

Weigh or measure juice. Then weigh or measure sugar to match amount of juice, i.e. 1.5 kg juice = 1.5 kg sugar.

Warm the sugar (oven or microwave is fine). Add to juice and bring back to boil. Skim and boil for no more than three minutes.

Test on a saucer (put small teaspoon of juice on a cold saucer and see if it sets). If not, boil two more minutes. Then test again.

While juice is boiling, sterilize jars and lids by pouring boiling water over them until it overflows. Empty just before you add hot jelly.

Once juice is ready, pour into sterilized jars and seal. Once cool, label with date and contents.

Comments:
Jelly should be clear with a hint of color. This is an adaptation of an old recipe. Works with any type of apple, I use the same method on crab apples too. Lemon balm is optional, but adds a nice subtlety.

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