Orange and Apple Jelly

Ingredients

kg apples, Granny Smith
1 2/3 lt water
1 kg sugar (caster)

Preparation

1
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.
2
Measure liquid. Measure 500gm sugar for each 600ml juice.
3
In a large saucepan, cook juice over low heat. Add sugar and stir until dissolves. Increase heat; boil rapidly until jelly reaches 105C.
4
Remove from heat. Remove scum.
5
Cool for 5 minutes. Ladle into hot jars and seal.
6
Makes 3/4 litre.
7
Keeps for 3-4 months.
8
Ensure storage jars are well sterilised.

Tools

 



Yield:

4.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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