Apple jelly jam recipe uk - Brilliant blackberry recipes

Nutrition:

• Calories: 12kcals
• Fat: no fat
• Protein: no protein
• Carbohydrate: 3g (2.9g sugars)
• Fiber: 0.1g

How to cook:

1. Roughly chop the apples, leaving the skins on. Put them in a preserving pan along with their pips and stalks and add 568ml water and the sprigs of your chosen herb(s). Cook gently for 20-30 minutes until mushy. Add the vinegar, increase the heat and cook briskly for about 5 minutes.
2. Pour the mix (you should have about 2 litres at this stage) into a jelly bag suspended over a deep pan and strain for at least 12 hours – don’t be tempted to squeeze the bag or the jelly will go cloudy.
3. Take the strained juice and measure it; you should have about 568ml. Add 455g sugar for every 568ml and warm the mixture gently until the sugar has dissolved.
4. Once the sugar has dissolved, bring to the boil and allow to bubble briskly for at least 10-12 minutes, or until it starts to set (it should begin to coat the back of a wooden spoon).
5. Once it has reached setting point, remove from the heat, skim off any scum from the surface with a spoon and stir through the chopped herbs. Leave to settle for 5 minutes. Spoon into your warm sterilised jars, seal with a wax disc and lid and store for up to 6 months.

Notes: Apple & Cucumber Jelly Jam, Put the heat on and slowly let the fruit and veg break down a little, just enough to soften it. If you need to, add a tablespoon of water at a time, but be …

How to cook:

1. Chop the apples, don't remove the peel and core, as these contain the pectin which will set the jam. Place in a large saucepan with the a piece of lemon peel and 1 chilli, quartered
2. Cover the apples with the water, cover and leave to boil for 40-50mins till the apples begin to mush
3. Strain the pulp through some muslin to get your spicy apple juice, transfer to a jug and measure the volume of liquid.
4. Return the juice to a large saucepan with the juice of a lemon and an equal amount of sugar to liquid, along with the remaining two chillies, seeds removed and finely chopped.
5. Bring to the boil and skim any white residue that settles on the top. Continue on a rolling boil for 10-15 mins until jam setting point. This should be around 105C or till it coats the back of a spoon.
6. Transfer to sterilised jars and seal.

Notes: Festive Apple Preserve Recipe, Put them in a large preserving pan with the water and bring to the boil. Lower the heat and simmer, uncovered, for around 30–45 minutes, until the apples are soft enough to crush against the side …

How to cook:

1. Place water, plums and apples into a preserving pan and simmer until fruit is softened (about 15 minutes).
2. Add sugar over a low heat and stir until dissolved (do not simmer).
3. Bring to a rolling boil and time for 12 minutes, stirring constantly.
4. Take off the heat and test on a chilled plate (place in fridge for 30 seconds), if it crinkles (is jelly like) when you drag your finger through it, it’s ready.
5. If not boil for another couple of minutes at a time and repeat test.
6. Skim off any foam from the surface with a spoon.
7. Ladle the jam into the hot sterilised jars using a jam funnel if you have one (it makes it much easier) and screw the lids on immediately..
8. Will make 10 - 12 small to average sized jars, about 1.68 litres.

Notes: Crab apple jelly recipe, Method. Rinse the crab apples in cold water, removing any stalks or damaged bits. Rough chop or pulse a few times in a food processor. Place the apples in a large …