Peppercorn jelly

Yield: 1 batch

Measure Ingredient
6 pounds Cooking apples; skin, core pips and all; washed and cut in chunks
2 \N Lemons; cut in half
2 \N Wine glasses of white wine or cider vinegar
1 \N Fresh chilli pepper; chopped optional, for hotter taste
\N \N Water to cover
\N \N White sugar (3 lb maximum)
2½ ounce Tin green or black pepper corns; drained or not, as preferred
1 \N Wine glass cider or white wine vinegar

Put the apples, lemons, wine and optional chilli into a preserving pan. Just cover with water and simmer until the fruit is a mushy pulp. Strain through a jelly bag or double muslin, leaving it to drip overnight. Don't squeeze the bag to speed it along as this will cause the jelly to cloud.

The following day measure the liquid by pints (20 fl oz per pint) into the pan. Measure out the sugar, calculating ¾ lb of sugar for every pint of liquid. (3 pints/60 fl oz is the maximum quantity that is comfortable to handle. If you want to make more jelly do 2 separate batches rather than double up on the amounts given here.) Reserve the sugar.

Add the peppercorns and wine or cider vinegar to the liquid. Heat gently and when warm strain out the peppercorns and set them aside for use later.

Pour the previously measured sugar into the liquid and stir over a low heat until the sugar is *completely* dissolved. Add a drop or two more vinegar if the flavour seems too bland. Then boil hard until the jelly sets (when a few drops on a cold plate crinkle when pushed with your finger). Remember to take the pan off the heat while testing.

Remove any scum and stir in the reserved peppercorns. Leave to cool for about 15-20 minutes or until the jelly has begun to thicken and the peppercorns float throughout the jelly when it is stirred. (If you are using the full 3 pints of liquid it may take up to half an hour for the jelly to reach this stage but be patient: if the jelly is potted when it is still hot the peppercorns will rise to the top of the jar as the jelly sets.)

Pour into warm, dry jars, cover with waxed discs and seal with cellophane or screw-on lids.

Note: the authors say this is great with all cold meats and also on cream cheese and brown bread.

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~-- Maximus 2.02 * Origin: Salata * Redondo Beach, CA * 310-543-0439 28.8k (1:102/125)

From: TIFFANY HALL-GRAHAM Date: 02-19-95 ====================================================================== ==== ==== (Continued from previous message) from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 02-19-95

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