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Whisky and Apple Jelly
ingredients:
Six pounds of cooking apples
Granulated sugar (quantity depends on amount of juice extracted)
Water
Whisky (quantity depends on personal taste)
method:

After washing the apples and removing any over-ripe brown elements, quarter them and just cover in a large preserving pan. Boil the apples until they are soft (but not pulpy). Scald a jelly bag (layers of cheesecloth), suspend it over a bowl and pour in the fruit and liquid. Allow to drip overnight. Don't be tempted to squeeze the bag as this will produce a cloudy jelly.
Allow one pound of sugar for every pint of juice (2 cups of sugar for ever 2½ cups of liquid). Put both the juice into a pan and stir in the sugar over a moderate heat until all the sugar dissolves. Then, stirring continuously, bring to the boil, and boil rapidly for about ten minutes. Remove any scum which forms. You can check to see if the jelly will set by dropping a little on a cold plate. Once the setting point has been reached, remove from the heat and allow it to rest/cool for a few minutes. Add about a tablespoon of blended whisky (vary the amount according to taste). Then pour the jelly into warm, clean jars, cover, label and store. It is best not to use the jelly for at least three months.

observations:
Here is another recipe which uses one of Scotland's favourite ingredients - whisky - combined with apples to make a delicious tasting jelly.
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