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
![apple-and-damson-jelly-made-using-certo-liquid-pectin-for-a-consistent-set](https://certo.co.uk/wp-content/plugins/phastpress/phast.php/c2VydmljZT1pbWFnZXMmc3JjPWh0dHBzJTNBJTJGJTJGY2VydG8uY28udWslMkZ3cC1jb250ZW50JTJGdXBsb2FkcyUyRjIwMjIlMkYxMCUyRnBsdW0tamVsbHktMi5qcGcmY2FjaGVNYXJrZXI9MTcwMTE2NjU3My0xMDU0NjMmdG9rZW49MTE2YTNjYmVhZGQxYjQ0Mw.q.jpg)
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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