Gelée de Pommettes
Crabapples simmered and strained into a clear pink jelly set by their own pectin.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 40
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •Large pot
- •Jelly bag or muslin
- •Sterilised jars
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 12 g
- protein
- 0 g
- calories
- 45
Instructions
- 1
Simmer the chopped crabapples in the water for 45 minutes until completely soft.
- 2
Tip into a jelly bag over a bowl and let it drip overnight without squeezing.
- 3
Measure the juice and allow 750 g sugar per litre.
- 4
Bring juice and sugar to the boil, skimming, and boil hard until it reaches 105C.
- 5
Test on a cold saucer for a set.
- 6
Pot into hot sterilised jars and seal immediately.
Chef's tips
Squeezing the bag gives more juice but a cloudy jelly — patience is the whole technique.
Ingredient substitutions
- crabapples → tart cooking apples with the cores included for pectin
Storage
Sealed jars keep 12 months.
Common mistakes to avoid
- •Boiling past the set point into a rubbery jelly
Serving suggestions
Cooked Gelée de Pommettes?
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