|2.00 kg||apples — unpeeled firm cooking, chopped|
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.