Tuesday 9 September 2014

Apple Jelly stage 2

This morning the jelly bags had stopped dripping and I had a jug of pink juice.


I added a pound of sugar to each pint and boiled till setting point was reached. Result. Some lovely jars of apple jelly.


Anyone like a jar? It's delicious with your roast pork or even on toast!




2 comments:

  1. Looks fantastic! I've dabbled in the world of pickles and preserves for the first time this year - couple of different jams and a chutney. I'm loving the results, but the frozen saucer test doesn't work for me - setting point all down to guesswork I'm afraid..!

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    Replies
    1. Setting point is definitely the tricky bit. I go by temperature. I just pop a normal food thermometer probe in every so often with a towel round my hand to stop burns and keep going till it gets to 105 C

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