Ingredients:
1.3kg tart cooking apples (mixed 1part Bramley apples with 2 part crab apple)
4 oranges
8 whole cloves
2 660ml bottles of medium sweet cider
water – see below
preserving sugar – see below
Making:
- Wash and chop the apples. Scrub oranges under hot water to remove wax then chop. Add both to a preserving pan (or large heavy based saucepan) with the cloves, cider and enough water to barely cover the fruit.
- Bring to the boil and cover and simmer gently for about 1 hour, stirring occasionally.
- Pour the fruit and juices into a sterilized jelly bag suspended over a large bowl.
- Leave to drain for at least 4 hours or overnight until the juices stop dripping.
- Measure the juice into a cleaned preserving pan. Add 450g sugar for every 600ml of juice.
- Heat mixture gently, stirring until the sugar has dissolved. Boil rapidly for about 10 minutes until the setting point is reaches. Remove from heat.
- Skim any scum off the surface and pour the jelly into warmed sterilised jars. Add the lid and seal.
- Store in a cool dark place for at least 3 months- the longer it is stored the more developed the flavour. Will store unopened for 2 years. Once opened, store in the refrigerator.
Tips
- Just to ensure set (alcohol can affect this) I substituted 100ml of pectin liquid (made from lemons) for water. You could use crab apples that you know have high pectin to make the liquid.
- Or you can use mix (2 parts/1part) of preserving/jam sugar or granulated/ jam sugar.
- Makes about 12 small hex jars.
- It is worth buying a good quality cider as it will affect the flavour.
West Ealing Abundance 