Apple and Rose Jelly Recipe

Apple and Rose Jelly Recipes

Ingredients :

1kg apples

140g lemon

1.5 liters water

250ml rose wine

1.5kg sugar

Method :

Chop unpeeled apples and lemon coarsely. Combine chopped fruit (including seeds and cores) with the water in large saucepan; bring to a boil. Reduce heat; simmer, covered, about 1 hour or until fruit is pulpy. Add wine; simmer, covered, 30 minutes. Strain mixture through large piece of damp muslin into large bowl; allow mixture to drip through cloth for several hours or overnight. Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly.

Measure the strained liquid, discard pulp. Allow the correct amount of sugar to each cup of liquid. Return liquid with sugar to clean large saucepan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring about 10 minutes or until jelly sets when tested. Pour hot jelly into hot sterilized jars; seal while hot.

Makes about 1.5 liters

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