• 4 lbs (1.8 kg) crab or cooking apples
• 2 pints (1200 ml) water
• Stick cinnamon or a few cloves or strips of lemon rind
• 1 lb (450 g) of sugar per pint of juice obtained.

Method:

• Wash the apples and wipe. Cut into quarters but do not remove the skin or core.
• Put the fruit into a pan with the water and the cinnamon, cloves or lemon peel tied in a piece of muslin.
• Stew until the fruit is pulpy.
• Test for pectin.
• Remove the flavouring ingredients.
• Turn into a jelly bag and leave to strain overnight.
• Measure the juice and heat in a pan.
• Add 1 lb (450 g) warmed sugar to each pint juice, stirring until all the sugar has dissolved.
• Bring to the boil and boil rapidly until the jelly sets when tested.
• Remove the scum.
• Pot and seal whilst still hot.

  Jam Making Help & Advice

  

  These articles will get you started and explain the finer ponts of making your own jams and jellies:

  • Making Jam and Jelly at Home - Introduction and Equipment
  • Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
  • Making Jam and Jelly at Home - Methods

  Making Your Own Jam?

  Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.