// Betty Twyford
Photo: Photopia
APPLE JELLY Pick armfuls of apples, off the tree, off the ground. Wash them, take out any of the blemished bits and quarter them but don’t core or peel them. Place them into a large Maslin Pan (this is a flat bottom pan, which is wider at the top than the bottom, but any large saucepan will do).
I used 3kg of apples and two litres of water to bring them to a simmering mush. Drip the mush through a muslin cloth or jam straining bag and leave it overnight to drip through slowly. Resist the urge to squeeze the bag to hurry up the process, as this will cause the syrup to cloud.
When you are left with clear syrup, measure it for volume and then add equal measures of granulated or jam sugar to the liquid – for instance if you have 900ml of liquid add 1.75 kg of sugar. In old measurements, you would have used 1pt of liquid to 1lb of sugar. Bring the juice to a rolling boil and after about 10 minutes test on a cold plate which has been placed in the freezer for about 10 minutes. The pectin in the apple core and pips that you did not remove before will help the jelly to set. Keep testing until the jelly starts to firm up on the plate. Leave it to cool slightly and then pour into jam jars which have been sterilized. Seal with wax discs and line up your jars. You can be proud – this jelly will keep throughout the year.
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