APPLE JELLY


Ingredients

3 lb (1.4kg) Cooking Apples
1 1⁄2 Pints (850ml) Water
3 1⁄4 lb (1.5kg) Sugar
1⁄2 Bottle Certo

apple jelly


Method
  • Remove the stem ends from fruit and cut apples in small pieces. Do not peel or core.
  • Add the water, cover and simmer, until fruit is tender.
  • Place fruit in a jelly cloth or bag and allow to drain.
  • Measure sugar and 2 pints (1130ml) juice into a large saucepan and mix well.
  • Heat slowly, stirring occasionally, until the sugar has dissolved, add a small piece of butter.
  • Add Certo, stirring occasionally, then bring to a full rolling boil and boil for 1 minute.
  • Remove from heat, skim, pot and cover in the usual way.

MAKES 5lb OF JELLY.