Apple and Damson Jelly

 

 

 

3 lbs Apples

4 lbs Damsons

2 pints Water

6 ½ lbs Sugar

1 Bottle Certo

 

 

 

1.         Use only fully ripe fruit.  Remove blossom and stem ends of apples

and cut into small pieces.  Do not peel or core.

 

 

2.         Crush damsons thoroughly but do not peel or pit.

 

 

3.         Mix and add 2 pints water, bring to the boil and simmer covered for 20

minutes.

 

 

4.         Crush and simmer for a further 10 minutes.

 

 

5.         Place the fruit in jelly bag and leave to drip.

 

 

6.         Put the sugar and 4 ½ lbs juice into a preserving pan.

 

 

7.         Heat gently, stirring occasionally, until the sugar has dissolved.

 

 

8.         Bring to the boil and add the Certo, stirring constantly.

 

 

9.         Bring to a full boil and boil hard for 1 minute.

 

 

10.       Skim, pot and cover in the usual way.