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Apple Jelly
This well-flavored jelly is very easy to make and will keep -if given a
chance. It is delicious on hot, buttered scones or
pancakes. The secret lies in the long, slow cooking which extracts the maximum
amount of pectin -the setting agent-from the fruit. To ensure a clear, bright
jelly it is vital to resist manfully the temptation to squeeze the pulp when
straining the liquid.
5 lb/ 2 kg apples
12 whole cloves
4 pt/ 2 lr/ 8 cups water
4 lb/2 kg/ 8 cups sugar
Wash and quarter the apples. There is no need to peel or core them. Place in an
ovenproof dish and add water. Cover, with aluminium foil if necessary. Cook
overnight at the bottom of the oven, gas mark l/2, 225°F, 110°C. Next day strain
through a jelly bag or a clean, white pillow case - do not squeeze! Measure the
liquid into a large saucepan and for every cupful add a cupful of sugar. Heat to
dissolve the sugar and bring to the boil for about 10 minutes or until a little
of the mixture gels on a cold saucer. Be careful here, as over-boiling will
produce a syrup which will just get thicker without setting. Pour into jars
which have been warmed in the oven and cover with waxed discs and lids.