1 Cinnamon stick
Chunk of ginger
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
Boil until apples are mushy.
Leave to cool.
Strain through a jelly bag.
( if no bag – I also use colander and then through a sieve).
For every pint of liquid add one pound of sugar.
Put in saucepan. Boil until set ( as you would for 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.
I’ve not given quantities for apples and water, just fill your saucepan!