Cinnamon Apple Jelly
-
Serves:
4
-
Yield:
6 jars
-
Ready in:
1 hour 15 mins
(1 hour
Prep
-
15 mins
Cook)
Use windfall or any type of crab apple for this jelly. Spread on bread or toast and use in baking.
Ingredients
-
5 lb Apples, any type (l use Johne Downie crab apples)
-
water
-
1 Lemon
-
sugar
-
1 tbsp Cinnamon, per pint of juice
Preparation method
- 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 over night 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 mins. Take out a drop teaspoon of jam onto plate. Cool for 10 secs and push finger into jam. If it wrinkles, it is set.)
- Bottle into jam jars which have been warmed (30 mins in the dishwasher is best). Put on lids and screw down when cold. Store for 2 months, then enjoy.