What is the best apple for making jam?
Apple Jelly Recipe Ingredients: 4 lbs (1.8 kg) crab or cooking apples 2 pints (1200 ml) water Stick cinnamon or a few cloves or strips of lemon rind 1 lb (450 g) of sugar per pint of juice obtained. Method: Wash the apples and wipe. Cut into quarters but do not remove the skin or core. Put the fruit into a pan with the water and the cinnamon, cloves or lemon peel tied in a piece of muslin. Stew until the fruit is pulpy. Test for pectin. Remove the flavouring ingredients. Turn into a jelly bag and leave to strain overnight. Measure the juice and heat in a pan. Add 1 lb (450 g) warmed sugar to each pint juice, stirring until all the sugar has dissolved. Bring to the boil and boil rapidly until the jelly sets when tested. Remove the scum. Pot and seal whilst still hot.
