- 5 lb Apples, the weight is not important here as it’s the volume that will be calculated later but I roughly used around 5lb of apples
- 1 1/2 lb Plums, approx 1/3 plums to the apples so here I used about 1.5lb of plums
- 1 lb of preserving sugar per 1 pint of juice
- 2 teaspoons juniper berries (but adjust this according to how many apples & plums you have and your own personal preference)
- Chop the apples in to quarters (don’t bother to peel or core them) and place in a large preserving pan with the plums and juniper berries, cover with water and allow to simmer for around an hour or until they are soft and pulpy, a potato masher can be used to help hurry the process.
- Place the apples in a scolded jelly bag (or muslin lined sieve) over a large bowl and leave to drip overnight, do not press the apples or the jelly will be cloudy.
- The following day place the apple juice in the preserving pan with the correct amount of sugar and heat gently, stirring frequently to dissolve the sugar.
- Increase the heat to a rapid simmer for around 45 minutes or until setting point is reached, I use a jam thermometer to check the temperature and then put a teaspoon or so of the jelly onto a cold saucer, if the jelly separates when you draw your finger through it, it is ready to jar.
- Pour the jelly into sterilised jars and top with a waxed disc before attaching the lids.
- Leave to cool.
Prep Time: 45 min Cook Time: 30 min Ready in: 1 h 15 min
Recipe courtesy of Culinary Travels