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Catherine Brown

Mint and Apple Jelly with Cinnamon

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Preparation info
  • Yield:

    4-5

    jars
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Ingredients

  • 1.5 kg (3 lb 5 oz) cooking apples, peeled and cored
  • Water to co

Method

Heat jars.

Making Juice

Chop cooking apples and put them in a pan. Just cover with water and cook till soft and pulpy. Pour into a jelly bag or muslin and drip overnight without squeezing.

Making Jelly

Measure juice and weigh out 500

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