Monday, September 2, 2013
Recipe: Blackcurrant and Apple Jelly
Blackcurrant and Apple Jelly (makes about 1kg, but varies batch to batch)
1kg apples, diced
2 litres water
Juice of half a lime or quarter of a lemon.
400g sugar per 500ml of drained liquid.
1. In a large saucepan or jamming pan, boil the apples, lemon/lime, blackcurrants and water for 40 minutes.
2. Strain through a jelly bag/muslin cloth for 2 hours (you may have to do this in batches).
3. Put the strained blackcurrant and apple liquid back in a large pan with the appropriate amount of sugar. Bring to a rolling boil, and skim off any scum that may form. Stir constantly for about 25 minutes- or until it is at setting point (you have to use your own judgement!)
4. Pour into jars and wait to cool and set. Seal with a lid.