I made this jelly almost two weeks ago and I’ve already written quite enough on the glories of pectin, so I’m going to keep this short.
I made the jelly using Melba apples from Ela Orchard in Rochester, WI. Bob Ela is like the friendliest, smiliest person on earth and he grows great apples. He also makes the best cider in the state.
You don’t see Melbas in the store too much because they’re very fragile, bruise easily and must be refrigerated, unlike a lot of other apples. But, these qualities actually make them really nice for jelly because they break down so quickly when you boil them, releasing their pectin.
Look at how fast they disintegrate. These pictures are taken about five minutes apart.
I let them simmer, starting with water just covering them, for about 30 min and strained them first through a chinois and then through damp muslin.
The result was a crystal clear liquid, which I measured and added to an equal amount of sugar, by weight, and the juice of three lemons. I let that simmer until it set and canned it.
Here’s the result.