KORU® Apple Jelly
Cooks in: 1 hour 15 minutes, plus overnight to drain
Yields: 3 cups
Recipe supplied by: Jude Anderson, Nelson, New Zealand "Delicious on warm croissants, scones or pikelets."
Add some fresh mint when cooking your apples for a little extra zing!
Ingredients
1 kg KORU® Apples, cored & cubed
6 cups water
1 kg sugar
1 teaspoon citric acid
Method
- Combine KORU® Apples in a large saucepan, bring to a boil and simmer covered for 1 hour.
- Strain this thru a fine cloth, such as muslin, and let drain overnight into a large bowl, then discard the pulp. (Do not squeeze the cloth as this will cause your jelly to cloud.)
- The next day, measure liquid to 6 cups and pour into a large saucepan. Add sugar and 1 tsp citric acid.
- Stir over heat until boiling and sugar is dissolved. Boil uncovered for about 15 minutes or until jelly sets when tested.
- Pour into hot sterilised jars and seal.
