Mary Berry’s Apple Jelly is a beautifully clear, sweet, and tangy preserve perfect for spreading on toast, serving with cheese, or using in recipes. This traditional jelly is made with apples and sugar, and its simplicity makes it a timeless favorite.

What is Mary Berry Apple Jelly?

Apple jelly is a clear fruit preserve made by simmering apples, extracting their juice, and then cooking it with sugar to create a smooth, translucent spread. Mary Berry’s version highlights the natural flavors of apples and requires no added pectin, as apples are naturally high in it.

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Why You Should Try This Recipe

Versatile: Delicious on toast, with scones, or as a glaze for meats.
Simple ingredients: Just apples, sugar, and water.
Elegant and traditional: A clear jelly with a classic flavor.
Perfect for gifting: Makes a thoughtful homemade present.
Long-lasting: Stored correctly, it lasts for months.

Ingredients Needed for Mary Berry Apple Jelly

Apples: 1.5kg (3.3 lbs), a mix of cooking and eating apples.
Water: 1.2 liters (5 cups).
Granulated sugar: 450g (2¼ cups) per 600ml of strained juice.
Lemon juice: 2 tablespoons.

Kitchen Equipment Needed

Large pot for cooking the apples.
Jelly bag or muslin cloth for straining.
Sterilized jars for storing.
Candy thermometer for checking the set point.

Instructions to Make Mary Berry Apple Jelly

Step 1: Prepare the apples

Wash the apples thoroughly and chop them into quarters. There’s no need to peel or core them as the skins and cores contain natural pectin.

Step 2: Cook the apples

Place the apples in a large pot and add the water. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the apples are soft and broken down.

Step 3: Strain the juice

Pour the cooked apple mixture into a jelly bag or muslin cloth set over a large bowl. Allow it to drip overnight without pressing the bag to ensure a clear jelly.

Step 4: Measure the juice

Measure the strained apple juice and return it to a clean pot. Add 450g of sugar for every 600ml of juice and stir in the lemon juice.

Step 5: Cook the jelly

Heat the mixture gently until the sugar dissolves, then bring it to a rapid boil. Cook until the jelly reaches 105°C (220°F) on a candy thermometer or passes the “wrinkle test” (drop a little jelly onto a cold plate; if it wrinkles when pushed, it’s ready).

Step 6: Skim and jar

Skim off any foam from the surface, then pour the hot jelly into sterilized jars. Seal immediately and allow to cool completely.

What to Serve With Mary Berry Apple Jelly

Toast or scones: A classic breakfast or tea-time treat.
Cheese platter: Pairs beautifully with sharp cheeses like cheddar or blue cheese.
Roast meats: Use as a glaze for pork or chicken.
Yogurt or porridge: Adds a sweet and fruity touch.

Pro Tips for Making the Best Apple Jelly

Use a mix of apples: Combining cooking and eating apples enhances flavor and natural pectin content.
Don’t rush the straining process: Avoid pressing the bag to ensure a clear jelly.
Test the set point: Use a candy thermometer or the wrinkle test for perfect consistency.
Sterilize jars properly: Prevents spoilage and ensures long-lasting jelly.
Label and date: Helps keep track of your homemade preserves.

What are the Variations of Mary Berry Apple Jelly?

Spiced apple jelly: Add cinnamon sticks, cloves, or star anise during cooking.
Herb-infused jelly: Simmer fresh rosemary, thyme, or mint with the juice.
Berry apple jelly: Combine apples with blackberries or cranberries for added color and flavor.
Cider apple jelly: Replace some of the water with apple cider for a deeper taste.

How Do I Store Mary Berry Apple Jelly?

At room temperature: Store unopened jars in a cool, dark place for up to 12 months.
In the refrigerator: Once opened, refrigerate and consume within 1 month.

Nutrition Value (per tablespoon)

Calories: 50
Protein: 0g
Carbs: 13g
Fat: 0g

FAQs

Can I make apple jelly without a jelly bag?

Yes, if you don’t have a jelly bag, you can use a clean muslin cloth or a fine strainer lined with cheesecloth. Suspend it over a large bowl to allow the juice to drip through overnight.

Why is my apple jelly cloudy?

Apple jelly can become cloudy if the juice is pressed or squeezed during straining. To ensure a clear jelly, let the juice drip naturally without applying pressure to the jelly bag.

How do I fix apple jelly that hasn’t set?

If the jelly hasn’t set, you can reboil it. Add a bit more lemon juice to boost the pectin level, and cook until it reaches the proper set point (105°C or 220°F).

Can I use different types of apples for apple jelly?

Yes, you can use a mix of cooking and eating apples. Cooking apples provide natural pectin while eating apples add sweetness and flavor. This combination ensures a well-balanced jelly.

Final Words

Mary Berry Apple Jelly is a beautifully simple and versatile preserve that brings a touch of tradition to any meal.

Try it today and savor the taste of homemade goodness!

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