Apple, Orange & Cider Jelly adds a wonderful golden sparkle and subtle winter-spiced taste and aroma to a plate of cold meats, especially ham and pork or sliced game meats. Using quite a tart cooking apple make for the best flavoured jelly.
A clear preserve like this jelly needs a ‘jelly bag’ to strain the fruit juice through – best left overnight. Do not be tempted to squeeze the jelly bag while it is draining, or the jelly will become cloudy.
Apple Orange & Cider Jelly Recipe
Makes about 1.8 Kg of jelly to pot.
- 1.3 Kg cooking apples
- 4 oranges
- 4 whole cloves
- 1/2 tsp ground ginger
- 1 .2 litres sweet cider
- 600ml cold water
- approx – 800g preserving sugar (added pectin)
Wash and roughly chop the apples and oranges, then put them in a very large preserving pan, with the cloves, ginger, cider and water to cover the fruit. Bring the mixture up to the boil, turn the heat down, cover and simmer gently for 1 hour, stirring occasionally. Skim the top for any rising impurities.
Pour the fruit and juices into a sterilized (scalded) jelly bag suspended over a very large bowl. Leave to drain for at least 5 hours – best left overnight, until the juice stops dripping.
Measure the juice into the cleaned preserving pan, adding 450g of preserving sugar for every 600ml of juice.
Heat the mixture gently, stirring occasionally, until the sugar has dissolved completely – then boil rapidly for about 10 minutes, until the jelly reaches the setting point (105°C / 220°F). Remove from the heat.
Skim any scum off the surface using a slotted spoon, then pour the lemon grass and ginger jelly into warmed sterilized jars, cover and seal. Store in a cool, dark place and use within 6 months. Once opened, keep in the refrigerator.