Apple And Damson Jelly.

Apple And Damson Jelly.


    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


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  • 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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