Canning Recipes




Apple And Cider Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 pounds cooking apples -- washed
1/2 pint dry cider
Finely-grated rind of 1 lemon
9 ounces 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.




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