Jams and jellies‎ > ‎

Apple jelly

  • 1 Kg Cooking apples
  • 650 ml Water
  • Sugar
  1. Cut the apples in quarters (no need to peel or core)
  2. Simmer the fruit to a pulp
  3. Put the pulp through a muslin/jelly bag, leave overnight.
  4. Measure the juice and allow 800g of sugar per litre of juice.
  5. Stir the sugar into the juice in your jam pan and, as soon as sugar is dissolved, boil rapidly until set. Using a jam thermometer is a good way of ensuring correct degree of setting