| Ingredients | | | 2 | pound | cooking apples, washed | | | 2 | pt | dry cider | | | 1 | each | lemon rind, finely grated from one lemon | | | 9 | oz | sugar, granulated | | | | | |
Directions:
| makes 12 oz aprox
1. roughly chop the apples(including the skin and core) and put them in a
large heatproof bowl add the cider and lemon rind, then partially cover
the bowl with microwave clingfilm. microwave on high for 10-12 minutes
until the apples are soft, stirring twice during cooking.
2. puree the apples in a food processor then pour into large nylon sieve
placed over a bowl leave to drip for 2 hours set the drained pulp aside
for the apple and rum spread measure the apple juice there should be about
1/2 pint but if necessary make up to half a pint with some cold water
3. pour the apple juice into a medium sized heatproof bowl and stir in the
sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the
jelly dropped on to a chilled saucer forms a skin after 1 minute carefully
pour the jelly into a clean warm jar and cover with a waxed paper disc
allow to cool then cover with a lid
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