You will need:
6 lb Tart cooking or crab apples
3 pints Water
1 lb preserving sugar to each pint of juice
Lemon rind to flavour
How to make Apple Jelly:
Wash apples, wipe and cut into pieces, removing any bruised parts. Crab apples may be left whole if desired.
Place apples into a pan with the water and simmer until the apples are very soft, stirring and crushing the fruit occasionally. Pour into a muslin cloth over a bowl and allow the juice to drip through.
Measure the extracted juice and add 1lb of preserving sugar to every pint of juice proportionally. Place onto the stove and stir until all the sugar has dissolved. Add 2 to 3 strips of lemon rind and then boil rapidly until the jelly will set when tested.
Pour into warm, pre-sterilised jars and seal when cold. |
Apple Jelly Recipe 
