APPLE jelly might seem, at first, to be difficult to make. But it's much easier than you might imagine and with so many apples around at this time of the year then it has to be worth giving it a try.
INGREDIENTS:
For every pint of apple juice add 1 lb of sugar and 1 lemon
METHOD
• Wash the apples and cut into pieces with removing the skin or coring. Remove any decayed parts or bruised skin.
• Place the apples in a preserving pan and cover with cold water.
• Bring to the boil and cook slowly until the apples are reduced to a pulp.
• Pour the contents into a jelly bag or cloth and allow the juice to drip overnight.
• The next day measure the juice into a clean preserving pan and add the sugar by proportion (as above).
• Add the strained juice and the thinly peeled rind of the required number of lemons by proportion.
• Sire gently until the sugar has dissolved and then boil until the jelly sets using the normal test with the back of a spoon on a cold plate.
• Remove all scum and any residue and pour the jelly into pots (small ones are best) and cover in the usual way when cooled.
See also . . .
Potting and storing jam and jelly
The Lhen Blackberry Jelly
