AP­PLE & PAS­SION­FRUIT JELLY

PREP + COOK TIME 1 HOUR 45 MIN­UTES (+ STAND­ING) MAKES 5 CUPS

The Australian Women’s Weekly Food Magazine - - Perfect Preserves -

1kg green−skinned ap­ples,

un­peeled, chopped coarsely ¾ cup (180ml) pas­sion­fruit pulp 1.5 litres (6 cups) wa­ter

5 cups (1.1kg) white

sugar, ap­prox­i­mately

1 Com­bine ap­ple, pulp and the wa­ter in a large saucepan; bring to the boil. Re­duce heat; sim­mer, cov­ered, for 1 hour or un­til mix­ture is pulpy. 2 Strain mix­ture through a fine cloth into a large bowl. Stand for 3 hours or overnight un­til liq­uid stops drip­ping. Do not squeeze cloth; dis­card pulp.

3 Mea­sure ap­ple liq­uid; al­low

1 cup of sugar for each cup of liq­uid. Re­turn ap­ple liq­uid and sugar to pan; stir over high heat, with­out boil­ing, un­til sugar dis­solves. Bring to the boil; boil rapidly, un­cov­ered, with­out stir­ring, for 20 min­utes or un­til jelly jells when tested.

4 Pour hot jelly into hot ster­ilised jars; seal im­me­di­ately.

La­bel and date jars when cold.

AP­PLE & PAS­SION­FRUIT JELLY

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