( 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.
|small bunch of mint
||a few strips of lemon rind
|1 kg (2lb) apples, coarsely chopped
||1¾ litres (3 pints) water or dry cider
||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 1¼ 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
If you would like to Print this Page - Please click here !
Compiled and Maintained by
Mike Acornley, Webmaster
All the Graphics, backgrounds,
bars and bullets are my own, except where awarded or stated !
Copyright 1999 - 2003