Apple Jelly.

Apple Jelly.


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


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  • 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.



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