KORU® Apple Jelly

Cooks in: 1 hour 15 minutes, plus overnight to drain

Yields: 3 cups

Recipe supplied by: Jude Anderson, Nelson, New Zealand "Delicious on warm croissants, scones or pikelets."

Add some fresh mint when cooking your apples for a little extra zing!


1 kg KORU® Apples, cored & cubed

6 cups water

1 kg sugar

1 teaspoon citric acid


  1. Combine KORU® Apples in a large saucepan, bring to a boil and simmer covered for 1 hour.
  2. Strain this thru a fine cloth, such as muslin, and let drain overnight into a large bowl, then discard the pulp. (Do not squeeze the cloth as this will cause your jelly to cloud.)
  3. The next day, measure liquid to 6 cups and pour into a large saucepan. Add sugar and 1 tsp citric acid.
  4. Stir over heat until boiling and sugar is dissolved. Boil uncovered for about 15 minutes or until jelly sets when tested.
  5. Pour into hot sterilised jars and seal.