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.
 

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