Bergamot Jelly

1. 1

   Place apples in a large pan with enough water to cover.

2. 2

   Add bergamot leaves.

3. 3

   Simmer till apples are soft and pulpy, then pour though a jelly bag.

4. 4

   Leave juice to drip through overnight.

5. 5

   Measure juice and for each 21/2 cups, add 11/2 cups of sugar.

6. 6

   Over a low heat stir to dissolve the sugar, then raise heat and bring to boil.

7. 7

   Boil till setting point is reached.

8. 8

   To test, place a tsp of juice on a cold plate. If a skin forms quickly then the jelly is ready. Pour into warm, sterile jars and float a fresh bergamot leaf in each jar.

9. 9

   Seal and cover.

10. 10

    Process 5 minutes in boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.