Port wine jelly

Recipe from: 5/5/1993 12:00:00 AM
Ingredients 5
Servings 0
Time

Ingredients

  • 2
    kg
    unpeeled firm cooking apples, chopped
  • 1
    Litres
    water
  • 2
    lemons, strained juice
  • sugar as needed (see method)
  • 250
    ml
    port wine
 

Method

 
1. Simmer fruit with water until pulpy. 2. Strain pulp through muslin overnight. 3. Mix strained lemon juice and juice and add sugar in right proportion (1 kg sugar for every 1 litre juice). Add port wine. 4. Stir in sugar over low heat, then increase heat and boil rapidly until set. 5. Test small quantities on a saucer. 6. Fill sterilised jars while jelly is still hot. 7. Allow to cool. 8. Cut out circles of waxed paper, dip in brandy and place on top of jelly before sealing.
 

Read more on: fruit
 

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