Apple And Damson Jelly.
Apple And Damson Jelly.
INGREDIENTS
3 lb (1.36 kg) Apples
4 lb (1.8 kg) Damsons
2 pints (1130 ml) of water
6.5 lb (3 kg) of sugar
1 Bottle of Certo
METHOD
- Use only fully ripe fruit. Remove blossom and stem ends of apples and cut into small pieces. Do not peel or core.
- Crush damsons thoroughly but do not peel or pit.
- Mix and add 2 pints water, bring to the boil and simmer covered for 20 minutes.
- Crush and simmer for a further 10 minutes.
- Place the fruit in jelly bag and leave to drip.
- Put the sugar and 4 ½ lbs juice into a preserving pan.
- Heat gently, stirring occasionally, until the sugar has dissolved.
- Bring to the boil and add the Certo, stirring constantly.
- Bring to a full boil and boil hard for 1 minute.
- Skim, pot and cover in the usual way.
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