Apple And Damson Jelly.

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.