15 October 2009
Have been busy making apple jelly, which is great served with Sunday roast, a big blob on top of the roast potatoes is good!
Chope up windfall apples, or use apple peel and cores, crab apples are wonderful to add as they give the jelly a red gold colour. Place apples in saucepan, cover with water and cook till soft and pulpy. Strain through a sieve, don't push through - or the jelly will be cloudy. Measure juice and for a pint of juice add a pound of sugar. Heat gently till sugar has dissolved and then cook until setting point for jam is reached, wait till it drops from a wooden spoon in 'flakes' and then pour into warm jam jars.
I make my own labels up complete with little pictures and give to family and friends to enjoy!
hmmmmmm are all those jars for me!! xxx
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