| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
Jams/jelly, Scottish |
4 |
Servings |
INGREDIENTS
| 6 |
lb |
Cooking apples |
|
|
Granulated sugar |
|
|
Water |
|
|
Whisky |
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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