Friday, January 27, 2012

Apple and Pear jelly

1kg Bramley apples, peeled and cored
1kg Conference pears
500ml water
1 clove
Granulated sugar

1] Roughly slice the Apples and Pears into a pot with the water and the Clove. Bring to the boil and simmer for 12-15 minutes.
2] Using a ladle push the softened fruit through a sieve into a measuring jug. Measure how much puree you have collected then add ¾ sugar to the amount of puree you have, for example 1 litre of puree will require 750g of sugar.
3] Return to the heat, bring to the boil and then gently simmer for approx 1 hour, stirring frequently to prevent the mixture burning. After 1 hour the mixture should be thick and glossy.
4] Line small dish or mould with a little oil, so that when the mixture has set, it can be turned out easily onto a plate. The jelly must be left for 2-3 days to set.