Cider Apple Jelly
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Ingredients 4 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut good, ripe apples in quarters, put them in a kettle, and cover them with sweet cider, just fi-om the press.
- (It should, if possible, be used the day it is made — or, at any rate, before it has worked at all.) Boil until well done, and drain through a sieve.
- Do not press it through.
- Measure the liquor, and to each pint add one pound of sugar.
- Boil from twenty minutes to half an hour.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve
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Colander
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Kettle