Orange and Apple Jelly

Photo: flickr user Kanko*

Ingredients

kg apples, Granny Smith

1 2/3 lt water

1 kg sugar (caster)

In a large saucepan, simmer oranges, apples and water 1 1/2 hours or until orange peel is very soft. Strain through a jelly bag.

Measure liquid. Measure 500gm sugar for each 600ml juice.

In a large saucepan, cook juice over low heat. Add sugar and stir until dissolves. Increase heat; boil rapidly until jelly reaches 105C.

Remove from heat. Remove scum.

Cool for 5 minutes. Ladle into hot jars and seal.

Makes 3/4 litre.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

4.0 servings

Friday, December 10, 2010 - 1:02am