Whisky And Apple Jelly

INGREDIENTS

INSTRUCTIONS

Wash the apples, cut away any bad bits and quarter them. Place in a
large preserving pan and just cover with water. Boil until cluite  soft
but not pulpy. Put into a jelly bag and allow to drip overnight.  Do
not try to hur ry the dripping process or the jelly will be  cloudy.
Measure the juice and allow one pound of sugar to each pint  of liquid.
Put t:he juice and sugar into the pan and stir over a  moderate heat
until the sugar dissolves. Bring to the boil, stirring  continu- ously,
skimming off the scum fi~om time to time. To test if  the ;jelly will
set drop a little on to a cold plate. When setting  point is reached,
remove from the heat and allow to rest for a few  mlnutes. Add about a
tablespoonful of whisky to the juice (ciuantity  according to taste).
Pour immediately into warm jars and seal. Do not  use for at least 3
months.  From the booklet Scottish Teatime Recipes Typed By Ray Watson
Posted  to MM-Recipes Digest V4 #257 by SVQF34B@prodigy.com ( L M
SMITH) on  Sep 27, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 452
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 7.3mg
Potassium: 728.9mg
Carbohydrates: 94.5g
Fiber: 16.3g
Sugar: 71.2g
Protein: 1.8g