( 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.
2 large(400 g) apples,
|1 medium lemon (chopped)
|1 1/4 litres (5 cups) water
||1 kg ( 2 lbs. ) Mulberries
|3 1/4 cups of sugar, approximately
||2 tablespoons brandy
Combine the apples, lemon and water in a large saucepan.
Bring to the boil, and simmer, covered, for about 1 1/2 hours. Stir in Mulberries, and
simmer covered again for about one hour or until berries are soft.
Strain mixture through fine cloth. Allow the liquid to drip through slowly. Do not squeeze
cloth. Discard pulp.
Measure the liquid, and pour it into a large saucepan. Add the correct amount of sugar (
according to the Pectin test ) for
each cup of liquid. Stir over a low heat until all the sugar has been dissolved. Bring to
the boil and boil uncovered, for about 15 minutes or until jelly sets when tested. Stir in
the brandy. Pour into hot sterilized jars; seal when cold.
Makes about four cups.
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