Apple And Cider Jelly Recipe
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Ingredients : Apple And Cider Jelly Recipe
2 lb cooking apples, washed
1/2 pt dry cider
1 finely-grated rind of 1 lemo
9 oz granulated sugar
Roughly chop the apples (including the skin and core) and put them in a
large heatproof bowl. Add the cider and lemon rind, then partially cover
the bowl with microwave cling-film. Microwave on high for 10 to 12 minutes
until the apples are soft, stirring twice during cooking. Puree the apples
in a food processor then pour into large nylon sieve placed over a bowl;
leave to drip for 2 hours. Set the drained pulp aside for the apple and
rum
spread. Measure the apple juice there should be about 1/2 pint but if
necessary make up to half a pint with some cold water. Pour the apple
juice
into a medium-sized heatproof bowl and stir in the sugar. Microwave
uncovered on high for 8 to 9 minutes until a teaspoon of the jelly dropped
on to a chilled saucer forms a skin after 1 minute. Carefully pour the
jelly into a clean warm jar and cover with a waxed paper disc. Allow to
cool then cover with a lid. This recipe yields approximately 12 ounces.
By "Ruth Tisdale" <rtisdale@bak.rr.com> on Janusday,, ary 16, 200,
converted
by MM_Buster v2.0n.
Converted by MC_Buster.
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