Apple And Cider Jelly Recipe

1. 1

   Roughly chop the apples (including the skin and core) and put them in a large heatproof bowl.

2. 2

   Add in the cider and lemon rind, then partially cover the bowl with microwave cling-film.

3. 3

   Microwave on high for 10 to 12 min till the apples are soft, stirring twice during cooking.

4. 4

   Puree the apples in a food processor then pour into large nylon sieve placed over a bowl; leave to drip for 2 hrs.

5. 5

   Set the liquid removed pulp aside for the apple and rum spread.

6. 6

   Measure the apple juice there should be about 1/2 pint but if necessary make up to half a pint with some cool water.

7. 7

   Pour the apple juice into a medium-sized heatproof bowl and stir in the sugar.

8. 8

   Microwave uncovered on high for 8 to 9 min till a tsp.

9. 9

   of the jelly dropped on to a chilled saucer forms a skin after 1 minute.

10. 10

    Carefully pour the jelly into a clean hot jar and cover with a waxed paper disc.

11. 11

    Allow to cold then cover with a lid.

12. 12

    This recipe yields approximately 12 ounces.

* Per serving · 4 servings · Values may vary.

No additional tips available.