Make your own apple ginger jelly

Although you remove the solids later, the naturally rich pectin in the apple seeds negates the need to add pectin to this glowing orange-red jelly.

Makes about 1.25 litres (five half-pint jars)

• 2.5 kg (5 lb), about 8-10 green apples
• 125 ml (1/2 c) lemon juice
• 1 2.5-cm (1 in.) piece fresh ginger, peeled and bruised
• 1.5 L (6 c) water
• 175 ml (3/4 c) sugar for every 250 ml (1 c) juice1. Wash and roughly chop the apples (do not peel or core). In a heavy, nonreactive saucepan or Dutch oven, combine the apples, lemon juice, ginger, and water. Over moderate heat, bring the mixture to a simmer; simmer until the fruit is very soft, about 25 to 30 minutes.

  2. Strain the apple mixture through a wet jelly bag overnight.

  3. Measure the juice left after the straining; this will determine how much sugar to add. In a large, nonreactive saucepan over moderately high heat, bring the apple juice to a boil; add the appropriate amount of sugar and stir until the sugar has dissolved. Slightly reduce the heat and gently boil the mixture until the jelly reaches the jelling point (see below), about five to 10 minutes. Using a slotted spoon, skim off and discard any foam that rises to the surface.

  4. Remove the saucepan from the heat. Spoon the hot jelly into five wide-mouthed, warm, sterilized 250 millilitre (1/2-pint jars), leaving a six millimetre (1/4-inch) space between the top of the jelly and the rim of the jar. Wipe the rims, cover, and process for 10 minutes in boiling water. Dry, label and date. Store the jars of jelly in a cool, dark place; the jelly will be ready to eat in two weeks.

  5. Once a jar has been opened, store the jelly in the refrigerator. Has it jelled yet? The crucial moment in jam- and jelly-making is the temperature at which the mixture jells and no longer needs to be cooked. To determine that "jelling point" most cooking experts highly recommend that you use a candy thermometer, but the plate test works pretty well too.

  Thermometer:

• Determine the jelling point for your altitude.
• Hold a candy thermometer vertically in a pot of boiling water. Read the temperature at eye level and add 4.5°C (8°F) for the jelling point.
• From sea level to about 300 metres (1,000 feet) above, the boiling point should be 100°C (212°F) and the jelling point is 104.5°C (220°F).Plate method:
• At the point indicated in the recipe, remove the saucepan from the heat and drop a teaspoonful of the jam or jelly onto a small, cold plate.
• Lightly press the jam or jelly with a fingertip — the surface should wrinkle, indicating that it has begun to jell.
• If the jam or jelly is still too liquid or does not pass the press test, return the saucepan to the heat and cook a few minutes longer, then retest.

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