Pure amber, clear enough that the light goes straight through. And the taste? It tastes like apple, real apple, not sugar. Spread it on buttered toast still warm from the toaster and you will understand why I never buy jelly at the store anymore. Four pounds of apples, one afternoon, and not a single packet of store-bought pectin: everything you need to make it set is already in the peels and cores everybody throws away. Best part? The pulp left behind gives you applesauce on top of it. Two recipes for the price of one bag of apples!<\/p>\n
Most recipes have you strain the juice overnight. I tried it. By morning there was not one extra drop in the bowl compared to the first hour. The juice comes out fast and it stops fast, so the instruction here is not a duration, it is something you watch: let it drip until it stops. That takes about an hour. Which means this jelly happens in a single afternoon instead of hanging over two days.<\/p>\n
A jelly stands on three legs: pectin, sugar and acid. The apple brings the pectin, and it concentrates it in the peels and cores, exactly the parts we are used to composting. That is why nothing gets peeled or cored here. The sugar pulls water away from the pectin chains so they can grab onto each other, and the lemon drops the pH low enough that they stop repelling one another. Take away any one of the three and you get syrup.<\/p>\n","protected":false},"excerpt":{"rendered":"
My homemade apple jelly, amber and clear, with no store-bought pectin. One afternoon, and the pulp left over becomes applesauce.<\/p>\n","protected":false},"featured_media":62912,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"apple jelly","_yoast_wpseo_title":"Apple Jelly Recipe (No Pectin Needed)","_yoast_wpseo_metadesc":"My homemade apple jelly, amber and clear, with no store-bought pectin. One afternoon, and the pulp left over becomes applesauce.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Apple Jelly Recipe (No Pectin Needed)","_yoast_wpseo_opengraph-description":"My homemade apple jelly, amber and clear, with no store-bought pectin. One afternoon, and the pulp left over becomes applesauce.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[159,201],"sponsorship":[],"class_list":["post-62915","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-brunches-breakfasts","recipe_category-others-en"],"acf":[],"yoast_head":"\n