Apple Jelly Recipe

Wash and quarter the apples. There is no need to peel or core them. Place in a large ovenproof dish and add water. Cover with aluminium foil. Cook overnight at the bottom of the oven at 225°F (110°C).

Next day strain through a jelly bag or a clean, white pillow case - do not squeeze! Measure the liquid into a large saucepan, and for every cupful add a cupful of sugar. Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a little of the mixture gels on a cold saucer. Over-boiling will produce a syrup which will just get thicker without setting. Pour into jars which have been warmed in the oven and cover with waxed discs and lids.

This well-flavoured jelly is very easy to make and will keep, if given a chance. It is delicious on hot, buttered scones or pancakes. The secret lies in the long, slow cooking which extracts the maximum amount of pectin -- the setting agent--from the fruit. To ensure a clear, bright jelly it is vital to resist manfully the temptation to squeeze the pulp when straining the liquid.