Hi, I live in the state of Victoria in Australia.

Out in the countryside on the side of the road I often come across apple trees. I presume these have sprouted from people throwing an apple core out of the window onto the side of the road. The apples that grow on these trees are usually quite tart but often quite nice to eat fresh. Last year I picked a few bags full from different trees and made a number of batches of nice apple jelly, yesterday I came across a tree and picked a couple of large bags full to again make a few batches of jelly.

One thing these apples all seem to have in common is that they fall apart very quickly when they start to simmer so you can’t cook them for very long at all if you want a clear jelly. I think as a result of this when I make the jelly it takes a lot longer to achieve a set, I pretty much have to concentrate the juice by boiling off the excess water in the juice. The yield of jelly is less than what most recipes suggest however the comments from those that have received a jar suggest the result is well worth the effort.

I’m just about to make my first batch for the year!