Ingredients 1 kilogram green apples water 200 grams granulated sugar Per 250 ml 2 juice of lemons. It also works well as a filling for a simple sponge sandwich cake.

Apple Jelly Lost In Food

Peel core and roughly chop your apples into small pieces.

Apple jelly recipe uk. Combine apples with 360-ml water in a heavy bottomed pot or sauce pan over medium-high. For every 500ml add 400g sugar 2kg apples yields about 15 litres juice. Blackberry Apple Jelly is delicious on bread toast scones and Scotch Pancakes.

Method for Apple Jelly. 1 hr 15 min Chop up fruit. L use a Lakeland jelly strainer Measure.

Method Chop the apples dont peel or core them but remove any bruised flesh. Combine apples seeds water juice and mint in a large saucepan bring to boil reduce heat simmer for about 40 minutes or until apples are very soft. Stew until the fruit is pulpy.

Allow liquid to drip through slowly do not squeeze or press pulp as this will make the jelly cloudy. How do I serve Blackberry Apple Jelly. Measure the juice and allow 450g1lb preserving.

Dissolve the sugar slowly stirring occasionally. Leave to strain into a bowl for a few hours or preferably. Add the rosemary and vinegar then set over a low heat.

Put into preserving pan with juice of 1 lemon. Bring to the boil then reduce the heat and simmer for 20-25 mins until the apples. Wash the apples cut out bad bits and chop roughly.

Bring to the boil and simmer until the fruit is soft about 30 minutes. Do NOT squeeze the bag or it will make. Method Roughly cut up the apples then place into a preserving pan pips core and all.

1 hr Cook. Put them in a preserving pan along with their pips and stalks and add 568ml water and the sprigs of your chosen herb s. There is no need to peel or core the apples.

Cut the apples place them in a large pan or stock pot and add water cook for 45 minutes Set up jelly bag and stand with a large. Sugar 1 UK pint750ml2 12 cups of strained juice to 1 12 pounds700g of white granulated sugar if using cooking apples. Put them in a preserving pan with 600ml 1.

Or warm gently and serve as a sauce over ice cream for a decadent dessert. Put the fruit into a pan with the water and the choice of additional flavouring tied in a piece of muslin. Sterilise the jars following the instructions below.

Spoon the apple pulp into a jelly bag or muslin cloth. Making the apple juice. 15 min Ready in.

More Jam Jelly Recipes. Wash the apples and wipe. 4 pounds18 kilos of cooking apples windfalls are fine for this recipe 2 UK pints1140ml5 cups of water Grated rind and juice of one large lemon White granulated sugar the amount depends on the volume of juice extracted from the simmered drained fruit.

Remove the flavouring ingredients. Cut into quarters but do not remove the skin or core. Wash the apples and remove any grit.

Wash and drain the fruit then cut the apples in half and add to a large heavy-based saucepan with an equal quantity of water and the pared lemon zest. Place a small plate in your freezer. Stir over low heat.

Add the cider vinegar and boil for 5 mins. Roughly chop the apples leaving the skins on. STEP 3 Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan.

Throw away the. Measure the juice into a preserving pan. Strain mixture through a fine cloth into large bowl.

Strain through a jelly bag overnight but not more than 12 hours. Pour the fruit and liquid into a sterlised jelly bag and allow to drain through into a large container until it stops. This jelly is elegant enough for a fancy afternoon tea with your best china.

Add enough cold water to cover. 1 pint750ml2 12 cups of strained juice to 1 pound454g if using sweet eating apples. Cover with cold water and bring to boil.

Simmer for 1 hour or till pulped.