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Apple jelly

Recipe from: 5/5/1993 12:00:00 AM
Ingredients 3
Servings 0


  • 2
    unpeeled firm cooking apples, chopped
  • 1
  • sugar as needed (see method)


Simmer fruit with water until pulpy.
Strain pulp through muslin overnight.
Measure juice and add sugar in right proportion (1 kg sugar for every 1 litre juice).
Stir in sugar over low heat, then increase heat and boil rapidly until set.
Test small quantities on a saucer.
Fill sterilised jars while jelly is still hot.
Allow to cool.
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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