Apple Jelly.

 Apple Jelly.
  • 2.5 kg unripe apples.
  • 450 g sugar to each 600ml juice.
  • Juice of 2 lemons.
  • Water.
  1. Wash apples; remove the damaged and bruised parts if any. Cut large apples into four, half small ones.
  2. Put apples including peel and core into a preserving pan; add enough cold water to cover and lemon juice. Simmer until soft and pulpy and the liquid reduced by a quarter.
  3. Strain pulp through a clean cloth which has been tied at four corners of an up turned stool. A large bowl should be placed beneath to catch juice, leave it for several hours or overnight.
  4. Measure the juice and return to clean pan, adding 450g sugar to each 600ml juice, stir until it dissolves.
  5. Bring to boil and rapidly until setting point is reached.
  6. Skim, pour into warmed jars.
  7. Cover, label and date.

Watch full tutorial on how to prepare Apple jelly: click here.

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