Apple jelly

Simmer chopped apples with water until soft, then strain the fruit through a jelly bag without pressing it; squeezing makes the jelly cloudy. Boil the juice with sugar until it reaches setting point, about 105 °C, then pour it into clean, warm jars.

Put a small plate in the freezer before you start boiling the juice. Spoon a little jelly onto the cold plate; after a minute, push it with your finger, and if the surface wrinkles, it is ready.

Spread it on toast or scones, or serve it with roast pork, where its sweetness works well with savoury meat. It also makes a simple glaze for fruit tarts: warm a spoonful until runny and brush it over the fruit.

Keep the jar tightly closed in the fridge and use a clean spoon each time. Discard it if you see mould or notice an unusual smell.

Yes, as a spread or glaze, but apple jelly is made from strained juice and has no pieces of fruit, while jam contains fruit pulp. Apple jam has 171 kcal per 100 g, compared with 243 kcal in apple jelly.

Apple jelly is a clear, set preserve made from strained juice; apple purée is cooked apple flesh, mashed or blended and usually spoonable. Apple purée has 233 kcal per 100 g, compared with 243 kcal in apple jelly.

Use tart, firm apples, especially less-ripe ones, which contain more natural pectin and help the jelly set. A mixture of tart and sweeter apples gives a balanced flavour without relying on just one type.