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Bullace & Apple Jelly
Use dark red cooking plums, damsons or bullaces. Makes a nice sauce for roast lamb, pork, or nut roast.
Makes 3 small jars (165g Tesco mint sauce jars)
2 lb bullaces, chopped, stones removed
1 lb tart cooking apples, chopped [SIZE="1"]
Apple skins & cores (put in a muslin or laundry bag)
quarter pint cider vinegar
1 and a quarter pints water
one and a half lb ordinary sugar (approx)
Put all the fruit in maslin with vinegar and water, and with the muslin bag of apple bits suspended in the mixture.
Bring to boil, reduce heat, cover and simmer for 30 mins or so until the fruit is soft and pulpy.
Drain through jelly bag overnight. Don’t squeeze the bag.
THEN
1 lb sugar to every pint of juice and return to the pan (I got a little over a pint of juice from mine)
Bring mixture to the boil stirring occasionally until sugar has dissolved, then boil rapidly for 15 mins or so until jelly reaches setting point (I test it every 3 mins on cold plates - when it sets, it sets quickly).
Skim off any scum, and pour jelly into warmed jars
Use dark red cooking plums, damsons or bullaces. Makes a nice sauce for roast lamb, pork, or nut roast.
Makes 3 small jars (165g Tesco mint sauce jars)
2 lb bullaces, chopped, stones removed
1 lb tart cooking apples, chopped [SIZE="1"]
Apple skins & cores (put in a muslin or laundry bag)
quarter pint cider vinegar
1 and a quarter pints water
one and a half lb ordinary sugar (approx)
Put all the fruit in maslin with vinegar and water, and with the muslin bag of apple bits suspended in the mixture.
Bring to boil, reduce heat, cover and simmer for 30 mins or so until the fruit is soft and pulpy.
Drain through jelly bag overnight. Don’t squeeze the bag.
THEN
1 lb sugar to every pint of juice and return to the pan (I got a little over a pint of juice from mine)
Bring mixture to the boil stirring occasionally until sugar has dissolved, then boil rapidly for 15 mins or so until jelly reaches setting point (I test it every 3 mins on cold plates - when it sets, it sets quickly).
Skim off any scum, and pour jelly into warmed jars
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