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Apple Jelly Recipe

This makes an excellent accompaniment to roast meat - the herb flavouring changing with the meat being offered; so rosemary for lamb, sage for pork or perhaps cinnamon for mixed cold meats.

It's an ideal way of using a glut of windfalls.

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Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans



Weigh the apples and for each 1.5 kilos/3 lbs –
- add 1.1 litres/2 pints Water
- 250g/½ lb Raspberries
- and a few sprigs of your chosen flavouring


- Wash the apples well, and remove any bruised areas.

- Cut them into large chunks and put them into a pan with the water.

- Add the raspberries.

- Cook until the apples are tender - about 40 minutes.

- Hang the jelly bag or muslin over a large bowl somewhere where it can't be disturbed and allow it to drip for about four or five hours - don"t be tempted to speed-up the process by squeeze it or you'll force sediment through and make the jelly cloudy.

- Measure the resulting juice and for each 560ml/1 pint of juice add 450g/1 lb of sugar.

- Return the mixture to the heat, and slowly dissolve the sugar, then bring the liquid quickly to the boil and cook until a 'set' is achieved. This can be tested by putting a teaspoon on a saucer - the jelly is ready when the blob retains its shape when cool.

- If flavouring the jelly with fresh herbs, scald them first in boiling water to remove any wild yeasts before adding to the jelly liquid.

- Pot the jelly in sterilised honey jars, putting on waxed circles at once, and covering the pots when they're cold.

Store in a cool dark place.

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