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APPLE AND CIDER JELLY
Category	Jellies and Jams
Contributor	Admin
Ratings	0
Comment (s)	0

Recipe

Ingredients
2	pound	cooking apples, washed
2	pt	dry cider
1	each	lemon rind, finely grated from one lemon
9	oz	sugar, granulated
Directions:
makes 12 oz aprox 1. roughly chop the apples(including the skin and core) and put them in a large heatproof bowl add the cider and lemon rind, then partially cover the bowl with microwave clingfilm. microwave on high for 10-12 minutes until the apples are soft, stirring twice during cooking. 2. puree the apples in a food processor then pour into large nylon sieve placed over a bowl leave to drip for 2 hours set the drained pulp aside for the apple and rum spread measure the apple juice there should be about 1/2 pint but if necessary make up to half a pint with some cold water 3. pour the apple juice into a medium sized heatproof bowl and stir in the sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the jelly dropped on to a chilled saucer forms a skin after 1 minute carefully pour the jelly into a clean warm jar and cover with a waxed paper disc allow to cool then cover with a lid

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<h1><?=APPLE AND CIDER JELLY?></h1> <b>Recipe</b><p> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><!-- spanned cell --><!-- spanned cell --><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>pound</TD><TD class=ingredient>cooking apples, washed</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>pt</TD><TD class=ingredient>dry cider</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>lemon rind, finely grated from one lemon</TD><TD></TD></TR><TR><TD class=ingredient>9</TD><TD class=ingredient>oz</TD><TD class=ingredient>sugar, granulated</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD><!-- spanned cell --><!-- spanned cell --><!-- spanned cell --></TR><TR><TD colSpan=4>makes 12 oz aprox<BR><BR>1. roughly chop the apples(including the skin and core) and put them in a<BR>large heatproof bowl add the cider and lemon rind, then partially cover<BR>the bowl with microwave clingfilm. microwave on high for 10-12 minutes<BR>until the apples are soft, stirring twice during cooking.<BR><BR>2. puree the apples in a food processor then pour into large nylon sieve<BR>placed over a bowl leave to drip for 2 hours set the drained pulp aside<BR>for the apple and rum spread measure the apple juice there should be about<BR>1/2 pint but if necessary make up to half a pint with some cold water<BR><BR>3. pour the apple juice into a medium sized heatproof bowl and stir in the<BR>sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the<BR>jelly dropped on to a chilled saucer forms a skin after 1 minute carefully<BR>pour the jelly into a clean warm jar and cover with a waxed paper disc<BR>allow to cool then cover with a lid<BR><BR><BR></TD><!-- spanned cell --><!-- spanned cell --><!-- spanned cell --></TR></TBODY></TABLE><br>more <a href='http://www.recipeallfree.com/' title='Free recipes' style = 'text-decoration:none'>Free recipes</a> - <a herf='http://www.edpudol.com'>Free scripts</a> <p> More <a href='http://www.recipeguides.net' title='Free recipe'>free recipes</a>

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