Comments on: Old Fashioned Apple Jelly Recipe

By: Preserves and Alcohol… « Tumbleweed Towers

Preserves and Alcohol… « Tumbleweed Towers — Wed, 07 Oct 2009 11:25:37 +0000

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Mint Apple Jelly : Andrea Meyers (Andrea’s Recipes) — Sun, 16 Aug 2009 22:58:42 +0000

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By: arleen

arleen — Mon, 27 Jul 2009 03:15:21 +0000

I am hoping someone can help me. I find your receipes interesting but I am looking for a receipe for old fashioned jelly apples. When I was growing up there was a mom & pop store that used to amke them. They gave them to you hot they would dip the apple in the mixture and it was like caramelized red mixture it did not get hard like a candy apple. the were delicious I would like to try and make them that way.I been searching for along time about 2 years now for a receipe that might be what I’m looking for. I dont like caramel candy apples.

By: fn

fn — Thu, 23 Apr 2009 23:41:33 +0000

Hello Katrina

The amount of juice depends on how ripe your fruit is. Perhaps you boiled it hard rather than just let it simmer slowly. I always think be gentle with jam amd jelly when you make them. 2 pounds of jelly seems wrong.

By: katrina

katrina — Tue, 21 Apr 2009 02:08:07 +0000

hi thanks for the jelly recipe, it was the best one i found while searching. i am in nz and it is apple season. i was concerned that i only got one pint of juice, but i followed your recipe exactly. does that seem like a small amount to you? it seemed like alot of apples and effort for only 2 jars of jelly! thanks

By: Willie M

Willie M — Tue, 02 Dec 2008 11:49:37 +0000

Thanks you for your reply. I’ve just used 3 pounds of sugar and I’ve ended up with my usual quantity of jelly – about three pints. It doesn’t taste any sweeter than my previous (small) batch, but the flavours are wonderful. Thanks to you and Lindsay.

By: fn

fn — Tue, 02 Dec 2008 09:10:16 +0000

Hi Willie M

If you’d used 3 pints of sugar you would have had more jelly but it would have been much sweeter.

Glad that the marmalade is still being guzzled!

By: Willie M

Willie M — Mon, 01 Dec 2008 09:17:31 +0000

I tried Lindsay’s spiced apple and cider jelly. It tastes even better than she suggests. I still have a few apples and I think I shall do it again. Just one query, however – probably because of my lack of experience at these things – it’s probably simple to the experienced. Last time, I got three pints of juice after straining, but it was much sweeter than if I had used apples and water. Therefore, I only used a pound and a half of sugar when I judged it to be sweet enough. However, I ended up with only half my normal amount of jelly. If I had used three pounds of sugar, would I have had my usual amount of jelly, and would there have been a difference in taste?

PS: I got so much help from this site when I was attempting to make marmalade early in the year – I might add that we are still enjoying it very much – and I’ve had so much guidance on my apple jelly. Thank you very much

By: Lindsay

Lindsay — Mon, 17 Nov 2008 19:59:02 +0000

I made a spiced apple and cider jelly, just add a cinammon stick and cloves to the apples and juice of an orange and use sweet cider instead of water. This created the most fantastic christmassy smell as I was boiling it and the jelly tastes lovely, especially just spread on some warm bread!

By: fn

fn — Sun, 19 Oct 2008 08:18:32 +0000

Hi Rosie

Great that the recipe worked for you!