| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Desserts, Jams | 12 | Servings | ||
INGREDIENTS
| 2 | lb | Cooking apples, washed |
| 1/2 | pt | Dry cider |
| Finely grated rind 1 lemon | ||
| 9 | oz | Granulated sugar |
INSTRUCTIONS
makes 12 oz aprox 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. 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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 101mg
Carbohydrates: 32.2g
Fiber: 1.8g
Sugar: 29.3g
Protein: <1g