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Jelly · From Bladwijzer
Red chokeberry and apple jelly
- Makes: ± 3 jars of 250 ml
- Time: 1 hr + overnight draining
- From: Red chokeberry
Ingredients
- 500 g red chokeberries
- 500 g sharp cooking apples (such as Bramley)
- 750 ml water
- sugar: 750 g per litre of juice
- the juice of 1 lemon
Method
- Strip the berries from their stalks and rinse them. Wash the apples and cut them into pieces, skin and core included: that is where most of the pectin is.
- Simmer the berries, apples and water gently for 25 to 30 minutes with the lid on until everything is soft. Crush lightly with a potato masher, but do not blend: the pips must stay whole.
- Pour everything into a jelly bag or a sieve lined with a clean, damp cloth over a bowl and leave to drip overnight without squeezing.
- Measure the juice and put it in a wide pan with the sugar and lemon juice. Put a small plate in the freezer.
- Bring to the boil, stir until the sugar has dissolved and boil hard for 8 to 12 minutes. Drip a little jelly onto the cold plate: if it wrinkles when you push it, it is ready.
- Skim off the foam, fill hot, clean jars to just below the rim and seal them straight away.
Storing: Sealed, in a cool, dark place: a year; once opened, a month in the fridge. Lovely on bread, with cheese or with game.