Apple Jelly
Apple Jelly is a bit bland on its own so additional flavouring is added by picking from the suggestions below or to suit your own taste. Apple carries flavour really well.
Ingredients
- 1.8 kg crab or cooking apples
- 1200 ml water
- Stick cinnamon/a few cloves/root ginger/strips of lemon rind/fresh mint
- 450 g of sugar per pint of juice obtained.
Instructions
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Wash the apples and wipe. Cut into quarters but do not remove the skin or core.
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Put the fruit into a pan with the water and the choice of additional flavouring tied in a piece of muslin.
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Stew until the fruit is pulpy.
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Test for pectin.
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Remove the flavouring ingredients.
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Turn into a jelly bag and leave to strain overnight.
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Measure the juice and heat in a pan.
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Add 1 lb (450 g) warmed sugar to each pint juice, stirring until all the sugar has dissolved.
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Bring to the boil and boil rapidly until the jelly sets when tested.
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Remove the scum.
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Pot and seal whilst still hot.
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