Roughly chop the apples, including the skin and seeds, and simmer in the boiling water for about 5 minutes. Crush the grapes between your hands or with a potato masher, add them to the apples and water and simmer for another 5 minutes. Cover the saucepan, turn off the heat and let the mixture stand for 2–3 hours.
Pass the mixture through a medium-hole strainer and allow the mixture to drip through a jelly bag or its home-made equivalent for 8–12 hours, as for the apple jelly. Weigh the filtered juice and adjust the amount of each of the other ingredients accordingly, based on the proportions given above for 680 ml (23 fl oz). Cook and store as described in the recipe for apple jelly.
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