Apple Juice oxidation

[gradus]

Anyone know of an effective way of keeping the natural colour of newly extracted apple juice without it turning brown? I've tried citric acid but it doesn't work.

[oddoneout]

Ascorbic acid - aka Vit C and why lemon juice is a traditional way of preventing cut apple going brown?

[greenilex]

Anyone making apple jelly? Tips, please?

[oddoneout]

Anyone making apple jelly? Tips, please?

I've done this many times in the past. Cut out bruises and manky bits, don't peel, but leave the cores and pips as they help the pectin content necessary for a good set.For a clear jelly it is essential to allow the juice to drain through by gravity; pressing the pulp to get the last drop out will make it cloudy. I used to set the jelly bag up to drain overnight so it had plenty of time but didn't get in the way in my small kitchen.
The pulp left over can be sieved and used to make apple butter/cheese/leather, or puddings.

[greenilex]

Thank you. Apple butter? Polish plum butter is amazing.

[DracoM]

Local orchard owner - apples his biz - says:
get it in the freezer within 4 hours of being processed

[greenilex]

The Polish stuff is in screwtop jars. Don’t think a freezer was involved, but of course I may be wrong. What interests me is the lowish sugar content.

[greenilex]

Sorry - realise now that you were freezing juice not apple butter. Silly me.