Traditional Apple Jelly

Ingredients

• 1/2 sieve John apples or Golden Pippins
• Water to cover apples
• 1 lb treble-refined sugar per pint of jelly
• Juice of 1/2 lemon

Method

1. 1 Peel apples and place in a copper pan with enough water to cover. Cook over charcoal fire, turning occasionally, until tender.
2. 2 Drain apples through a hair sieve, then mash into a pulp.
3. 3 Return pulp to pan with half the original cooking water. Boil for 2-3 minutes while stirring.
4. 4 Strain mixture through a flannel jelly-bag. Allow it to drip slowly for 6-8 hours until thick like syrup.
5. 5 Measure the strained jelly into a clean pan. Add 1 lb of refined sugar for every pint of jelly.
6. 6 Melt sugar over slow fire, then increase heat to boil. Skim constantly.
7. 7 Test for doneness: when the jelly coats a skimmer with a half-inch drop that hangs before falling, remove from heat.
8. 8 Stir in lemon juice, then pour into jars to set.