Friday, April 5, 2013

Apple jelly

Ingredients

  • 1 1/2 Kgs cooking Apples (Seb)
  • 1 1/2 pints Water (6 teacups)
  • 2 Cloves (Lavang)
  • Sugar (Cheeni)
  • juice of half Lemon (Nimbu)

Cooking Directions

  • Cut the apples in quarters and boil them in water with cloves till they become soft.
  • Drain through a muslin cloth. Measure the juice and allow 2 cups sugar to each pint of juice.
  • Heat the juice, add the sugar and lemon juice and stir till dissolved.
  • Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
  • Cool and pour into clean and dry jars. 

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