Marjoram Jelly

• 2 kg (4 lb) cooking apples
• 600 ml (1

Wash the apples and drain well. Cut them into pieces without peeling or coring them and put into a preserving pan with the vinegar and water. Reserve one quarter of the marjoram and add the rest to the apples. Simmer for about 45 minutes until the apples are soft and pulpy. Strain through a jelly bag but do not squeeze the pulp or the jelly will be cloudy. Measure the juice and allow 450 g (1 l