Armagh Apple Jelly

Name: Armagh Apple Jelly
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Northern Irish
Ingredients: 1500 g bramley cooking apples; 500 g crab apples; 1500 ml Water; 900 g granulated white sugar; 30 ml Fresh lemon juice; 1 strip lemon peel; 4 whole whole cloves; 1 whole Cinnamon stick

A sparkling, amber preserve made from tart Armagh Bramley apples, delicately spiced and set firm for serving with roast pork or warm wheaten bread.

🇬🇧United Kingdom· County Armagh

Prep: 20 min
Cook: 55 min
Total: 75 min
Servings: 12
Difficulty: Medium
Calories: 145 kcal

Ingredients

0 of 8 gathered

Servings

1500 g bramley cooking apples — unpeeled and roughly chopped, including cores
500 g crab apples — halved, adds natural pectin and acidity
1500 ml Water — enough to just cover the fruit
900 g granulated white sugar — measured at 450 g per 600 ml strained juice
30 ml Fresh lemon juice — strained
1 strip lemon peel — pared thinly without bitter white pith
4 whole whole cloves — for gentle warmth
1 whole Cinnamon stick — kept whole for easy removal

Equipment

•Large heavy-based preserving pan
•Jelly bag or muslin cloth with stand
•Sugar thermometer
•Sterilised glass jars
•Heatproof jug

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 0.1 g
carbs: 36 g
fibre: 0.4 g
protein: 0.2 g
calories: 145 kcal

Instructions

1
Put the chopped apples, crab apples, lemon peel, cloves, and cinnamon into a large preserving pan.
2
Pour in the water, ensuring the fruit is barely submerged.
3
Bring to a gentle boil on the hob, then simmer for 40 minutes until completely soft and pulpy.
4
Tip the softened fruit and liquid into a scalded jelly bag suspended over a clean bowl.
5
Leave the mixture to drip undisturbed overnight without squeezing or pressing the bag.
6
Measure the strained liquid into the clean pan and stir in 450 g sugar for every 600 ml juice, plus the lemon juice.
7
Heat gently until the sugar dissolves, then boil rapidly until the temperature reaches 105 degrees C and sets.
8
Skim any surface froth, ladle the hot jelly into warm sterilised jars, and seal immediately.

Chef's tips

Never squeeze the jelly bag while it strains, as this will turn the finished jelly cloudy. Keep a couple of saucers in the freezer to test the wrinkle set point if you do not have a thermometer.

Ingredient substitutions

crab apples → tart Granny Smith apples
granulated white sugar → preserving sugar

Storage

Store sealed sterilised jars in a cool, dark cupboard for up to 12 months, and refrigerate once opened for up to 6 weeks.

Reheating

Serve at room temperature; do not reheat.

Common mistakes to avoid

•Squeezing or stirring the dripping jelly bag, which makes the jelly murky instead of crystal clear.
•Boiling too slowly, which darkens the colour and destroys the natural setting pectin.
•Overcooking past setting point, resulting in a rubbery texture.

Serving suggestions

Serve alongside hot roast pork loin with crispy crackling.Spread generously on warm, buttered wheaten bread (wholemeal soda bread).Pair with mature cheddar cheese and oatcakes on a cold platter.