2 lb (1 kg) red apples, cut into wedges (about 8 apples)
4 cups (1 litre) sugar
In a large saucepan, bring the water, lemon juice and apples (without peeling or remove the core) to a boil.
Reduce the heat and simmer gently for 30 minutes uncovered. Do not crush the fruit during cooking.
Pour the apples into a sieve lined with cheesecloth and let drain for about 1 hour. You should yield about 1 litre (4 cups) of juice.
In the same saucepan, bring the juice and sugar to a boil. Reduce the heat and simmer for about 1 hour or until it begins to solidify. Try the plate test (see Box: Five jelly tips).
Carefully skim during cooking. Pour into hot sterilized jars.
Sterilize in boiling water for 5 minutes for a longer shelf life. The jelly should keep for 12 months at room temperature. Refrigerate after opening. The unsterilized jars can be stored for several weeks in the refrigerator.
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