Apple jelly

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Fruit

By Food24 November 03 2009
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Ingredients (7)

2.00 kg apples — green, sour
3.00 oranges
3.00 lemons
2.00 kg white sugar
3.00 Litres water
15.00 ml pectin
15.00 ml glucose — powdered
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Method:

Slice the apples, oranges and lemons. Place in a heavy-based saucepan with sugar and water and boil for about 45 minutes until mixture has jelled.

Strain through a double thickness of muslin, without stirring or forcing as this will result in a cloudy jelly. Discard skins and pulp. Mix the pectin and glucose and stir into 250 ml of the jelly.

Add to the rest of the jelly and stir. Pour into sterilised jars and seal.

The jelly will take a few days to set. Makes two 500 ml jars.



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