A lovely sweet apple flavoured jelly to use with meats or use with cream in a victoria sponge or scone.
1.8kg cooking apples
2 pints cold water
juice of one lemon
one cinnamon stick (or spice or herb of your choice)
Chop apples (incl. core and skin) cover with water and add flavouring. Bring to boil, then simmer until soft.
Place pulp, removing flavouring, into bag to drain overnight into a bowl.
For every 600ml of liquid add 450g sugar. keep stirring over gentle heat until it reaches setting point. Put into sterilised jars.
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