Apple Jelly.
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
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.
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