Apple jelly

By Food24
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Ingredients (3)

2.00 kg apples — unpeeled firm cooking, chopped
1.00 water
0.00 sugar
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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.

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