Apple and cider jelly

Yield: 12 servings

Measure Ingredient
2 pounds Cooking apples, washed
½ pint Dry cider
\N \N Finely grated rind 1 lemon
9 ounces Granulated sugar

makes 12 oz aprox

1. roughly chop the apples(including the skin and core) and put them in a large heatproof bowl add the cider and lemon rind, then partially cover the bowl with microwave clingfilm. microwave on high for 10-12 minutes until the apples are soft, stirring twice during cooking.

2. puree the apples in a food processor then pour into large nylon sieve placed over a bowl leave to drip for 2 hours set the drained pulp aside for the apple and rum spread measure the apple juice there should be about ½ pint but if necessary make up to half a pint with some cold water

3. pour the apple juice into a medium sized heatproof bowl and stir in the sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the jelly dropped on to a chilled saucer forms a skin after 1 minute carefully pour the jelly into a clean warm jar and cover with a waxed paper disc allow to cool then cover with a lid

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