Post by Sylvia on Sept 20, 2008 15:57:44 GMT -6
Apple & Whisky Jelly
You will need:
Six pounds of cooking apples
Granulated sugar (depends on amount of juice extracted)
Water
Whisky (depends on personal taste)
After washing the apples and removing any over-ripe brown bits, quarter them and just cover them with water in a large preserving pan. Boil the apples until they are soft (but not pulpy). Scald* a jelly bag/muslin bag, suspend it over a bowl and pour in the fruit and liquid. Allow to drip overnight.
Don't squeeze the bag as this will produce a cloudy, disgusting looking jelly.
Allow one pound of sugar for every pint of juice (2 cups of sugar for ever 2½ cups of liquid). I always use less sugar, but this depends on your individual taste. Put the juice into a pan and stir in the sugar slowly over a moderate heat until all the sugar dissolves. Then, stirring continuously, bring to the boil, and boil rapidly for about 10 to 20 minutes, this can vary according to the temp. Remove any scum which forms. You can check to see if the jelly will set by dropping a little on a cold plate. Once the setting point has been reached, remove from the heat and allow it to rest/cool for a few minutes. Add about a tablespoon of blended whisky (vary the amount according to taste). Then pour the jelly into warm, clean jars, cover, label and store. The jelly tastes better if you can leave it in a cool, dark place for three months.
I serve this with any kind of cheese, seems to go down well with smoked cheeses, it is an excellent accompaniment for game, particularly venison.
*Scald - place your muslin bag over a bowl and pour over boiling water.
Sylvia446
You will need:
Six pounds of cooking apples
Granulated sugar (depends on amount of juice extracted)
Water
Whisky (depends on personal taste)
After washing the apples and removing any over-ripe brown bits, quarter them and just cover them with water in a large preserving pan. Boil the apples until they are soft (but not pulpy). Scald* a jelly bag/muslin bag, suspend it over a bowl and pour in the fruit and liquid. Allow to drip overnight.
Don't squeeze the bag as this will produce a cloudy, disgusting looking jelly.
Allow one pound of sugar for every pint of juice (2 cups of sugar for ever 2½ cups of liquid). I always use less sugar, but this depends on your individual taste. Put the juice into a pan and stir in the sugar slowly over a moderate heat until all the sugar dissolves. Then, stirring continuously, bring to the boil, and boil rapidly for about 10 to 20 minutes, this can vary according to the temp. Remove any scum which forms. You can check to see if the jelly will set by dropping a little on a cold plate. Once the setting point has been reached, remove from the heat and allow it to rest/cool for a few minutes. Add about a tablespoon of blended whisky (vary the amount according to taste). Then pour the jelly into warm, clean jars, cover, label and store. The jelly tastes better if you can leave it in a cool, dark place for three months.
I serve this with any kind of cheese, seems to go down well with smoked cheeses, it is an excellent accompaniment for game, particularly venison.
*Scald - place your muslin bag over a bowl and pour over boiling water.
Sylvia446