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Apple and Lemon Jelly

Apple and Lemon Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2kg (4lbs 8oz) of cooking apples
  • 1.25l (2 pints) of water
  • 2 medium size lemons
  • sugar
Instructions
  1. Roughly chop the whole apples – don’t peel or core them.
  2. Put the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag – this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g of sugar for every 575ml of juice.
  8. Add the peel of the lemons, in thin strips, to the pan.
  9. Keep on a medium heat and stir well until all the sugar has dissolved.
  10. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  11. Transfer to warmed and sterile jars, and seal well.
  12. For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.
 

Apple and Ginger Jam

Apple and Ginger Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.8kg (4lb) apples
  • 600ml (1 pint) of water
  • 1.4kg (3lb) sugar
  • 100g (4oz) preserved ginger in syrup
  • 5g (1tsp) of ground ginger
  • 70ml (5 tbsp) of ginger syrup
Instructions
  1. Peel, core and slice the apples.
  2. Place the apples in a pan, and the peel and core to one side.
  3. Add the water, ground ginger and ginger syrup to the pan and apples.
  4. Put the cores and peel in a muslin bag, tie it well, and add it to the pan.
  5. Put the pan on the stove and simmer gently until the apple is soft and pulpy.
  6. Remove the bag of peel etc and squeeze it over the pan to extract all the juice.
  7. Mash the apple mix with a spoon, or for a fine puree, use a kitchen blender.
  8. Chop up the preserved ginger and add it, with the sugar, to the pan.
  9. Cook slowly, stirring all the time until the sugar has dissolved.
  10. Bring to the boil, and continue boiling until setting point is reached.
  11. Pour into warm jars and seal.
 

Apple and Elderberry Jam

Apple and Elderberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3 lb) elderberries
  • (2 lb) apples
  • (4 lb) sugar
Instructions
  1. Clean the elderberries, remove stalks and place berries into a large pan.
  2. Cook very gently until juice begins to seek out of the berries, then increase the heat and simmer gently for 30 minutes.
  3. Core and peel the apples, and cut into slices or small chunks.
  4. Add a little water to a pan, add the apples and cook gently over a medium heat until the apples are soft and mushy.
  5. Pour the apples into the pan containing the berries, and stir well to mix the fruits.
  6. Add the sugar, and stir occasionally until all the sugar is dissolved.
  7. Bring to the boil and keep boiling until the jam will set when tested.
  8. NB: Setting point can be reached quite quickly with this mix, so watch it closely.
  9. Pour into prepared jars and seal whilst still hot.
 

Apple and Damson Jam

Apple and Damson Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) of mixed apples and damsons
  • 1.5kg (3lb 5oz) sugar
  • 500ml (18fl oz)of water
Instructions
  1. Cut a long slit in the side of each damson.
  2. Peel and core the apples and cut into small chunks.
  3. Place all the fruits, and the water, in a pan and heat gently.
  4. Stir and crush the fruits until they are pulpy.
  5. Damson stones will rise to the surface during the cooking, and should be skimmed off with a spoon or large fork.
  6. Add the sugar and slowly increase the heat, stirring until all the sugar is dissolved.
  7. Bring to the boil and keep boiling until setting point is reached.
  8. Transfer to warm and sterile jars, and seal well.
 

Apple and Clove Jam

Apple and Clove Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lbs 8oz) crab apples
  • 8 cloves
  • 5 ml (2 tsp) citric acid
  • 500ml (18fl oz) water
Instructions
  1. Cut the crab apples into small chunks. Do not peel or core the apples before cutting them.
  2. Put the cut apples, the cloves, the citric acid and the water into a preserving pan. Note how much of the pan is covered by the mixture.
  3. Cook on a low heat until the apples are mushy and form a pulp.
  4. Continue to cook gently until the mixture has been reduced by about one third.
  5. Remove from the heat and rub the mixture through a fine sieve to remove the hard skins, fibrous bits and pips.
  6. Clean the preserving pan.
  7. Weigh the sieved pulp and return to the pan.
  8. For every 0.5kg (1lb 2oz) of pulp, add 350g (12oz) of sugar to the pan.
  9. Cook on a low heat, stirring well, until all the sugar has dissolved.
  10. Bring to the boil and keep it there until setting point is reached.
  11. Transfer to heated and sterile jars, and seal well.