Spiced Apple Jelly
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
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