Posted in on the 31st July, 2014

Ingredients2poundcooking apples, washed2ptdry cider1eachlemon rind, finely grated from one lemon9ozsugar, granulated

makes 12 oz aprox

1. roughly chop the apples(including the skin and core) and put them in a
large heatproof bowl add the cider and lemon rind, then partially cover
the bowl with microwave clingfilm. microwave on high for 10-12 minutes
until the apples are soft, stirring twice during cooking.

2. puree the apples in a food processor then pour into large nylon sieve
placed over a bowl leave to drip for 2 hours set the drained 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 cold water

3. pour the apple juice into a medium sized heatproof bowl and stir in the
sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the
jelly dropped on to a chilled saucer forms a skin after 1 minute carefully
pour the jelly into a clean warm jar and cover with a waxed paper disc
allow to cool then cover with a lid


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