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Sunday, 4 November 2012

Spiced Apple Jelly

The Rosehip syrup is completed just have to finish off the Rosehip and Apple Jelly.  This is the next thing on the list to make.  I have been making this recipe for years.  Goes well with roast pork as an alternative style apple sauce is also nice on toast and has been used in gravies and in tarts.

 Spiced Apple Jelly

 Ingredients:


4 1/2lb/2kg of cooking or crab apples
3 pints/ 1 3/4 litres water
2 lemons sliced
1oz /25g root ginger finely chopped or bruised
1 cinnamon stick
1/2 teaspoon/1 x 2.5ml spoon of cloves
Approx 1 1/2lb/750g of sugar

Method:


Cooking time approximately 1 1/2 hours

"A few red berries may be added to the apples to given an attractive pale rose coloured jelly (if you use red crab apples you will get a pink jelly alternatively if you use yellow you will get a golden coloured jelly). The recipe also says that you can add rose geranium leaves or lemon balm leaves for extra flavour and/or cider substituted for some of the water.

Wash the apples up, cut up into pieces, discarding any bruised or bad bits and place in a large pan.  Pour over the water and add the lemons, ginger, cinnamon and cloves.  Bring to the boil and simmer gently for 45 minutes to an hour until the apples are very soft.  Strain through a jelly bag overnight and leave to drip overnight.  At no time squeeze the jelly bag or force the liquid through as this will cause a cloudy jelly which will defeat the purpose of putting through a jelly bag in the first place.  Measure the juice and pour into a large saucepan and bring it to the boil.  Add 1lb of sugar to every pint of juice (Metric for every 600 ml of juice add 500g of sugar).  Heat gently stirring until the sugar is dissolved. Bring to the boil then boil rapidly until setting point is reached.  Remove the scum immediately and pour into prepared jars.  Cover and label makes approximately 3lb/ 1 1/2 kg.

Tip for reducing the scum.  Put a knob of proper butter into the pan as this helps minimise and disperse the scum forming.

I went and bought extra apples today just so I can start this tomorrow - with jellies you have to leave them overnight to get all the juice from the produce.

Catch you later on

Pattypan

x


2 comments:

  1. Last time I made a jelly was when my kids were young ...I made Apple and Japonica Jelly. All your preserves sound wonderful. How do you know which are the right rose hips to use? xx

    ReplyDelete
    Replies
    1. Hi Angie

      I presumably use the wild dog rose hips from the hedgerows, but I understand you can use them from the garden as well although I do not have any experience of this and as I say I use the wild dog rose hips. They do vary in colour from a deeper red to an orangey colour.

      Pattypan

      xx

      Delete

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