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Apple jelly

Ingredients 4
Servings 0


  • 1
    crab apples or Granny Smith apples
  • 1
  • sugar (see method)
  • 2
    lemons, juice


Wash and chop apples roughly (do not discard pips or peel). Place in a saucepan and add water.
Simmer gently for 1 hour, or until pulpy. Strain through a clean jelly bag or muslin into a deep bowl (don't squeeze fruit or jelly will be cloudy).
Measure liquid, stir in sugar (use about 500g sugar for every 500ml/2 cups of juice). Add lemon juice and bring rapidly to boil.
Boil until setting point is reached (105 °C on a sugar thermometer; or pour 5 ml (1 tsp) onto a cold saucer, leave for a minute then push with a finger. If jelly wrinkles, it's ready).
Skin scum from surface, cool slightly and pour into hot, dry jars. Seal and store in a cool place.
Makes 500 ml (2 cups).

Read more on: fruit

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