Apple and rosé jelly

  • 1 hr 50 mins cooking
  • Makes 1 Litre
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Apple and rosé jelly
  • 5 large apples (1kg)
  • 1 medium lemon
  • 1.5 litre (6 cups) water
  • 1 cup (250ml) rosé wine
  • 1.5 kilogram (7 cups) sugar, approximately


Apple and rosé jelly
  • 1
    Chop unpeeled apples and lemon coarsely.
  • 2
    Combine chopped fruit (including seeds and cores) with the water in large saucepan; bring to a boil. Reduce heat; simmer, covered, about 1 hour or until fruit is pulpy.
  • 3
    Add wine; simmer, covered, 30 minutes.
  • 4
    Strain mixture through large piece of damp muslin into large bowl; allow mixture to drip through cloth for several hours or overnight.
  • 5
    Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly.
  • 6
    Measure the strained liquid, discard pulp.
  • 7
    Allow the equivalent amount of sugar to each cup of liquid.
  • 8
    Return liquid with sugar to clean large saucepan; stir over heat, without boiling, until sugar dissolves.
  • 9
    Boil, uncovered, without stirring, about 10 minutes or until jelly sets when tested. Pour hot jelly into hot sterilised jars; seal while hot.