Quick & Easy

Apple and rosé jelly

apple and  rosé jelly
1.5 Litre
1H 50M

Ingredients

Method

1.Chop unpeeled apples and lemon coarsely.
2.Combine chopped fruit (including seeds and cores) with the water in large saucepan; bring to a boil. Reduce heat; simmer, covered, about 1 hour or until fruit is pulpy.
3.Add wine; simmer, covered, 30 minutes.
4.Strain mixture through large piece of damp muslin into large bowl; allow mixture to drip through cloth for several hours or overnight.
5.Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly.
6.Measure the strained liquid, discard pulp.
7.Allow the equivalent amount of sugar to each cup of liquid.
8.Return liquid with sugar to clean large saucepan; stir over heat, without boiling, until sugar dissolves.
9.Boil, uncovered, without stirring, about 10 minutes or until jelly sets when tested. Pour hot jelly into hot sterilised jars; seal while hot.

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