Apple Jelly

Preparation info
  • Serves


    • Difficulty


Appears in

By Katie Stewart

Published 1979

  • About


  • 2 lb cooking apples
  • 4 oz (or 4 rounded tablespoons)


Find a knife, a saucepan, a wooden spoon and a sieve for the apple mixture. You will also need a mixing bowl and a pretty bowl for serving the apple jelly.

Peel, core and slice the apples. Measure the sugar and water into a large saucepan and stir over a low heat to dissolve the sugar.

Add the sliced apples, cover the pan with a lid and simmer very gently, stirring occasionally