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Adapting a cooking apple jelly to an eating apple jelly
Tue 29-Sep-09
7:56 pm
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pascale
England
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Tue 29-Sep-09
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I am going to use the Old Fashioned Apple Jelly recipe featured on this website, but will use sweeter, eating apples (similar to coxes, and not too ripe).  I have two questions:

1) I would like to improvise a reduction of the amount of sugar added, so that I don't end up with a jelly that is too sweet, but if I reduce the amount of sugar, will it affect how well the jelly will set?

2) Will eating apples have less pectin than cooking apples, so should I double the amount of lemon juice?

Sorry if the questions seem obvious, I am a beginner and can't afford to waste the small amount of fruit I have.

Tue 29-Sep-09
11:09 pm
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KateUK
uk

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Tue 22-Sep-09
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Don't reduce the sugar, do increase the lemon juice.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Wed 30-Sep-09
7:20 pm
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sebbie
Urban North East England

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Tue 22-Sep-09
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I've made apple jelly with eating apples and haven't adjusted either.  It's quite sweet and I haven't made cooking apple jelly to compare it with but it is very delicious with savoury food.

Fri 2-Oct-09
2:00 pm
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pascale
England
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Tue 29-Sep-09
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Thank you to Kate for her answer to my question.  My first ever apple jelly is now made, a gorgeous, translucent pale gold colour, and more importantly, although it is very sweet, it tastes great and has set well.  Thanks for your helpSmile

Pascale

PS: I don't know if anyone is interested in a strange idea I had while doing the first stage of the jelly (the juice extracting).  I think my next batch will be juice only (I won't go to the jelly stage this time) with mint added in the juice and water mixture, to produce, hopefully, a delicious minty apple drink.

Fri 2-Oct-09
7:02 pm
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fn
Newmarket
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Sat 12-Aug-06
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Hi Pascale

You could add a bit of sugar and make a cordial that would last the winter Smile

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