Apple jelly
2 lb cooking apples
1 pint water
Wipe or wahs apples, don't peel and core but remove any bruised bits
Put in pan with water
Simmer gently till very soft, stirring or crushing the fruit from time to time
Strain through a jelly bag or muslin - let it drip overnight (Don't squeeze or the jelly will be cloudy)
Measure the juice and to each pint use 1lb sugar
(You can boil the pulp a second time but only add half a pint of water if you do)
Heat juice and sugar till dissolved then boil rapidly till setting point is reached.
Pot and seal as usual
2 lb cooking apples
1 pint water
Wipe or wahs apples, don't peel and core but remove any bruised bits
Put in pan with water
Simmer gently till very soft, stirring or crushing the fruit from time to time
Strain through a jelly bag or muslin - let it drip overnight (Don't squeeze or the jelly will be cloudy)
Measure the juice and to each pint use 1lb sugar
(You can boil the pulp a second time but only add half a pint of water if you do)
Heat juice and sugar till dissolved then boil rapidly till setting point is reached.
Pot and seal as usual
Comment