Gooseberry and Apple Jelly

 

 

 

3 lbs Apples

3 lbs Gooseberries

3 ¼ pint Water

6 ½ lbs Sugar

1 Bottle Certo

 

 

 

1.         Remove the blossoms and stem ends from the apples and cut into

small pieces, but do not peel or core.

 

 

2.         Wash the gooseberries (no need to top and tail).

 

 

3.         Put the gooseberries and apples into a large saucepan with the water

and simmer covered for 20 minutes or until the fruit is soft enough to

crush.

 

 

4.         Strain through a jelly bag and measure the juice into a pan.  If

necessary make up to 4 pints with water.

 

 

5.         Add sugar and heat gently stirring occasionally until the sugar is

dissolved.

 

 

6.         Stir in Certo, bring to a full rolling boil and boil rapidly for 1 minute.

 

 

7.         Remove from the heat, skim and stir in the colouring if desired.

 

 

8.         Pot and cover in the usual way.