pounds of cooking apples
Granulated sugar (quantity depends
on amount of juice extracted)
Whisky (quantity depends on personal
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.
is another recipe which uses one of
Scotland's favourite ingredients - whisky
- combined with apples to make a delicious