You will need: A muslin or jelly bag for straining and 3 small sterilised jars.
Keeps for 9 months.
- 675g (1.5lb) sour cooking apples with skin on, roughly chopped
- Approx 454g (1lb) granulated sugar per pint of juice added at stage II of the process
- Juice (and zest if using) of 1 lemon
- 1-2 tsp of dried chilli flakes
- Put chopped apples, including cores and pips into a preserving pan. Add 1.7 litres (3 pints) of cold water and bring to the boil. Simmer for 30-40 mins till the apples are stewed down. Mash to a pulp.
- Spoon the pulp into a muslin bag. I use a muslin cloth and tie with string hanging it from a strong hook over a clean blow.
- Leave to drip overnight. DO NOT SQUEEZE IF YOU WANT A CLEAR JELLY.
- The next day measure the clear juice, adding 454g (1lb) of sugar for every 600ml (1 pint) of juice. You should have approximately 1.7l/3 pints of juice.
- Pour the juice into a large clean pan with the sugar and lemon juice (but not the zest.) Bring to the boil, stirring till the sugar dissolves, then bring to a rolling boil and remove any scum from the surface.
- Continue to boil for 20-30 minutes or till the jelly reaches a setting point. This is crucial as you really need a good strong jelly. Remove pan from heat while you test for a set.
- Leave to cool for 10 minutes then stir in chilli flakes and zest. Ladle into warm sterilized jars, cover with wax discs and seal. Label when cool.