Apple Jelly

Chop apples into rough chunks and place in large pot (skin, core, pips and all)

Add enough cold water to cover apples

Bring to the boil and simmer for 30-40 minutes until pulpy

Strain through tea towel or jelly bag until it stops dripping (at least 4 hours)

Place clean jars in oven at 100°C

Place lids in a pot and bring to the boil for a minute

Measure juice and add 900g of sugar per litre

Add flavouring if desired

Bring to the boil, stirring until all the sugar has dissolved

Removed scum from surface including stalks & leaves from flavouring

Boil vigorously for 15-20 minutes or until setting point is reached, skimming regularly (put a small amount of the liquid onto a cold plate, then push your finger through it. If it wrinkles then setting point has been reached). If using a thermometer, this is at about 105°C

Remove from heat and leave to settle for a few minutes

Skim the surface again

Pour into warmed jars