Apple and Mulberry Jelly

Apple and Mulberry Jelly
Recipe type: Jelly
Cuisine: British
  • 1kg of cooking apples
  • 1kg of mulberries
  • 1.25l of water
  • sugar
  1. Roughly chop the whole apples – don’t peel or core them.
  2. Put all 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. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
  11. For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.

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