Spiced Apple Jelly


RECIPE:
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
  1. 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.
  2. 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.
  3. Leave to drip overnight. DO NOT SQUEEZE IF YOU WANT A CLEAR JELLY.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Refrigerate after opening.

Enjoy!

The Archers at The Larches

Lou - Chicken whisperer....

Lou - Chicken whisperer....

Snowy and Moon

Snowy and Moon