Orange and Apple Jelly
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 oranges
 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.