Apple And Cider Jelly Recipe - cooking apples

Method

• Roughly chop the apples (including the skin and core) and put them in a large heatproof bowl.
• Add in the cider and lemon rind, then partially cover the bowl with microwave cling-film.
• Microwave on high for 10 to 12 min till the apples are soft, stirring twice during cooking.
• Puree the apples in a food processor then pour into large nylon sieve placed over a bowl; leave to drip for 2 hrs.
• Set the liquid removed pulp aside for the apple and rum spread.
• Measure the apple juice there should be about 1/2 pint but if necessary make up to half a pint with some cool water.
• Pour the apple juice into a medium-sized heatproof bowl and stir in the sugar.
• Microwave uncovered on high for 8 to 9 min till a tsp.
• of the jelly dropped on to a chilled saucer forms a skin after 1 minute.
• Carefully pour the jelly into a clean hot jar and cover with a waxed paper disc.
• Allow to cold then cover with a lid.
• This recipe yields approximately 12 ounces.
• Yield: 12 ounces