2.25kg (5 lb) apples, any type (l use John Downie crab apples)
sugar, as needed
1 teaspoon cinnamon, per 600ml (1 pint) of juice
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Method Prep:1hr › Cook:15min › Ready in:1hr15min
Chop up fruit. Put into preserving pan with juice of 1 lemon.
Cover with cold water and bring to boil. Simmer for 1 hour or till pulped.
Strain through a jelly bag overnight but not more than 12 hours. (l use a Lakeland jelly strainer.)
Measure juice. For every 600ml you will need 450g sugar.
Put back into preserving pan on low heat and add warmed sugar. Stir. When dissolved, bring to boil and add cinnamon.
Set will be reached at 105 degrees C or use the cold plate method (i.e. put small plate in freezer for 10 minutes. Take out a drop teaspoon of jam onto plate. Cool for 10 seconds and push finger into jam. If it wrinkles, it is set.)
Bottle into jam jars which have been warmed (30 minutes in the dishwasher is best). Put on lids and screw down when cold. Store for 2 months, then enjoy.
The cinnamon drowns the apple. I do wonder if it's a misprint. It tastes quite nice but the only taste is cinnamon and the whole jelly is very dark, and a bit grainy, because of the large amount of cinnamon. If you want a cinnamon spread - this is it! - 14 Oct 2011