Apple Jelly

Apples
2/3 lemons
1 Cinnamon stick
Chunk of ginger
Water
Sugar

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Chop apples. No need to peel or core.
Put apples, cinnamon, ginger and sliced lemons in a large saucepan with plenty of water to cover

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Boil until apples are mushy.
Leave to cool.

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Strain through a jelly bag.
( if no bagĀ  – I also use colander and then through a sieve).

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Measure liquid.
For every pint of liquid add one pound of sugar.

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Put in saucepan. Boil until set ( as you would forĀ  making jam).
N.b this is quite a quick set.
Makes a clear apple jelly delicious with cooked meats, cheese, etc.
Also nice just as an apple spread on toast.

jar

I’ve not given quantities for apples and water, just fill your saucepan!