- 3Kg cooking apples
- Some ginger root, cloves, or a cinnamon stick
- Juice of 1 lemon
- Wash the apples and cut them into chunks – and keep everything, no need to peel or core these apples.
- Put them into a preserving pan and add enough water just to cover the fruit, then add your spices – apple jelly can be a little lacking in flavour, so a little ginger or a cinnamon stick will add a real depth to the jelly.
- Bring the pan to the boil and simmer until the fruit turns to a pulp and the juices are released (usually about 45-60 minutes).
- Strain the pulp through a jelly bag for a couple of hours, or even better overnight, making sure you do not poke or squeeze the bag as this will make the jelly cloudy.
- Measure the juice and return to a clean pan, then bring to the boil.
- As soon as the juice reaches boiling point reduce to a simmer then add the sugar (you should add sugar at the rate of 1Kg for every litre of juice)
- Stir the jelly until the sugar has dissolved.
- Bring the jelly to a rolling boil without stirring and boil until setting point has been reached.
- As soon as the setting point is reached remove from the heat, then skim any scum from the top and pour into sterilised jars.
- Seal immediately and store in a cool dark place.