QSis
Washing Up
I'm in the process of making Apple Mint Jelly, going by two recipes I found on DC. See below.
I get that I have to strain the cooked apples through a fine mesh, like layers of cheesecloth or even a T-shirt, as someone suggested.
But when I get the juice and sugar, I am supposed to cook rapidly until the "set point". How will I know when I'm there????
TIA!
Lee
Apple Mint Jelly
1kg green apples
1.25 litres water
juice of 2 lemons,
sugar
1 bunch of mint, chopped
1 large bunch apple mint, chopped
green food colouring (optional)
Chop apples without peeling, place in a saucepan with water and lemon juice. Bring to the boil and cook until fruit is soft. Strain through muslin overnight. Next day measure juice and for each 625ml juice add 500g sugar. Add the mint and stir constantly over heat until sugar has dissolved. Bring to the boil and boil briskly until setting point is reached. Add a little green food colouring if desired. Bottle and seal.
Mint Jelly (2)
4 lbs tart apples
3 cups strong mint water
2 cups white vinegar
sugar
To make mint water, steep 1 lb. mint in 3 cups water overnight. Next day, chop apples and place in a pan, barely cover with water. Cover and simmer about 1 hour until apples are soft. Strain through fine mesh.
Combine apple juice, mint water, and vinegar and strain again, through fine mesh or coffee filter. Measure and place in a pan, adding cup for cup of sugar. Stir until the sugar dissolves. Bring to boiling and cook rapidly until the jelly will set. Bottle and seal. Serve with meat, especially lamb, or on toast, in sandwiches etc
I get that I have to strain the cooked apples through a fine mesh, like layers of cheesecloth or even a T-shirt, as someone suggested.
But when I get the juice and sugar, I am supposed to cook rapidly until the "set point". How will I know when I'm there????
TIA!
Lee
Apple Mint Jelly
1kg green apples
1.25 litres water
juice of 2 lemons,
sugar
1 bunch of mint, chopped
1 large bunch apple mint, chopped
green food colouring (optional)
Chop apples without peeling, place in a saucepan with water and lemon juice. Bring to the boil and cook until fruit is soft. Strain through muslin overnight. Next day measure juice and for each 625ml juice add 500g sugar. Add the mint and stir constantly over heat until sugar has dissolved. Bring to the boil and boil briskly until setting point is reached. Add a little green food colouring if desired. Bottle and seal.
Mint Jelly (2)
4 lbs tart apples
3 cups strong mint water
2 cups white vinegar
sugar
To make mint water, steep 1 lb. mint in 3 cups water overnight. Next day, chop apples and place in a pan, barely cover with water. Cover and simmer about 1 hour until apples are soft. Strain through fine mesh.
Combine apple juice, mint water, and vinegar and strain again, through fine mesh or coffee filter. Measure and place in a pan, adding cup for cup of sugar. Stir until the sugar dissolves. Bring to boiling and cook rapidly until the jelly will set. Bottle and seal. Serve with meat, especially lamb, or on toast, in sandwiches etc