Apple Jelly (Aple Jely)

Written By Lucy Pinder on Sunday, September 27, 2009 | 9:43 PM


 Ingredients

1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu)

Method:
  • Cut the apples in quarters and boil them in water with cloves till they become soft.
  • Drain through a muslin cloth.
  • Measure the juice and allow 2 cups sugar to each pint of juice.
  • Heat the juice, add the sugar and lemon juice and stir till dissolved.
  • Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
  • Cool and pour into clean and dry jars.

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