Whisky & Apple Jelly(scottish) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Cooking apples,
Granulated sugar,
Water,
Whisky,
Directions:
Wash the apples, cut away any bad bits and quarter them. Place in a
large preserving pan and just cover with water. Boil until cluite
soft but not pulpy. Put into a jelly bag and allow to drip overnight.
Do not try to hur ry the dripping process or the jelly will be
cloudy. Measure the juice and allow one pound of sugar to each pint
of liquid. Put t:he juice and sugar into the pan and stir over a
moderate heat until the sugar dissolves. Bring to the boil, stirring
continu- ously, skimming off the scum fi~om time to time. To test if
the ;jelly will set drop a little on to a cold plate. When setting
point is reached, remove from the heat and allow to rest for a few
mlnutes. Add about a tablespoonful of whisky to the juice (ciuantity
according to taste). Pour immediately into warm jars and seal. Do not
use for at least 3 months.
>From the booklet Scottish Teatime Recipes Typed By Ray Watson
Source from luhu.jp
large preserving pan and just cover with water. Boil until cluite
soft but not pulpy. Put into a jelly bag and allow to drip overnight.
Do not try to hur ry the dripping process or the jelly will be
cloudy. Measure the juice and allow one pound of sugar to each pint
of liquid. Put t:he juice and sugar into the pan and stir over a
moderate heat until the sugar dissolves. Bring to the boil, stirring
continu- ously, skimming off the scum fi~om time to time. To test if
the ;jelly will set drop a little on to a cold plate. When setting
point is reached, remove from the heat and allow to rest for a few
mlnutes. Add about a tablespoonful of whisky to the juice (ciuantity
according to taste). Pour immediately into warm jars and seal. Do not
use for at least 3 months.
>From the booklet Scottish Teatime Recipes Typed By Ray Watson
Source from luhu.jp