Jelly Recipes

( Please see the sections on "Hints"  and Conversion Tables )

The good thing about making Jelly is that there is minimal preparation needed. Just chop the unpeeled fruit and use everything - skins, cores, pips and all!  Each Jelly will need a simple Pectin test to establish how much sugar to add.

Minted Apple Jelly

small bunch of mint a few strips of lemon rind
1 kg (2lb) apples, coarsely chopped 1 litres (3 pints) water or dry cider
granulated sugar juice of 1 lemon
3-4 tbsp finely chopped mint a little brandy, to seal

    Tie the mint and lemon rind together with string. Put in the preserving pan with the apples and 1 litres (2 pints) of the water or cider. Bring to the boil, then simmer, stirring occasionally, for about 25 minutes, or until the apples are pulpy. Pour into the sterilized jelly bag. Leave for 2 - 3 hours, until it stops dripping. Remove the pulp from the jelly bag and return it to the cleaned pan. Add the remaining water or cider. Bring to the boil, then simmer for 20 minutes. Drain through the jelly bag as before. Combine the two batches of juice and measure. Allow 500g ( 1lb ) of sugar for each 500 (17 fl oz) of juice. Pour the juice into the cleaned preserving pan and add the lemon juice.

Makes about 3 cups


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