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.
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 help
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.
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