Photo: Rasbak at Dutch Wikipedia, CC BY-SA 3.0 · source
Jelly · From Bladwijzer
Apple jelly with heather flowers
- Makes: ± 4 jars of 250 ml
- Time: 1 hr 15 min + 3 hrs draining
- From: Heather
Ingredients
- 1 kg sour apples (e.g. Bramley or Elstar)
- 40 g flowering heather tops
- 750 ml water
- juice of 1 lemon
- sugar: 750 g per litre of juice (± 450 g)
Method
- Pick the heather only in your own garden or with permission: picking is not allowed in nature reserves. Shake the tops out and rinse briefly.
- Wash the apples and chop them, skin and core included. Simmer them in the water for 25 minutes until soft.
- Take the pan off the heat, add the heather tops, cover and leave to infuse for 15 minutes.
- Leave everything to drip for 3 hours through a wet cloth set over a bowl. Do not press or squeeze, so the jelly stays clear.
- Measure the juice. Pour it into a pan with the lemon juice and the sugar (750 g per litre of juice).
- Bring to the boil and boil hard for 10–15 minutes until setting point (105 °C, or a drop wrinkles on a cold saucer). Skim off the foam.
- Fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.
Storing: A year in a cool, dark place; once opened, in the fridge. Lovely with cheese, on a scone or with roast meat.