Applejelly
Applejelly
Metric/Imperial
750 ml/1 % pints apple juice
1 kg/lVtlb sugar 1 teaspoon lemon juice
150 ml/’Apint pectin few drops of green food colouring
Combine the apple juice, sugar and lemon juice in a large bowl. Cover and cook on FULL (100%) for 10 minutes, stirring occasionally. Stir in the pectin. Without covering, cook on FULL (100%) for 7 to 10 minutes until a drop of the syrup forms a thread when suspended from a wooden spoon.
Stir in the green colouring and allow to cool slightly. Pour into hot sterilized jars, leaving a 2.3cm/linch space at the top. Cover loosely with microwave cling film and cook on FULL (100%) for Vi to 1 minute until the cling film bubbles up. Using oven gloves, remove thejars from the oven.
Allow to cool, then cover with waxed and seal. Store in a cool place until required. MAKES 1-1.25 kg/2-2V2\b