Whisky And Apple Jelly(Scottish)

* Exported from MasterCook *

Whisky And Apple Jelly(Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb Cooking apples
Granulated sugar
Water
Whisky

Wash the apples, cut away any bad bits and quarter
them. Place in a large preserving pan and just cover
with water. Boil until cluite soft but not pulpy. Put
into a jelly bag and allow to drip overnight. Do not
try to hur ry the dripping process or the jelly will
be cloudy. Measure the juice and allow one pound of
sugar to each pint of liquid. Put t:he juice and sugar
into the pan and stir over a moderate heat until the
sugar dissolves. Bring to the boil, stirring continu-
ously, skimming off the scum fi~om time to time. To
test if the ;jelly will set drop a little on to a cold
plate. When setting point is reached, remove from the
heat and allow to rest for a few mlnutes. Add about a
tablespoonful of whisky to the juice (ciuantity
according to taste). Pour immediately into warm jars
and seal. Do not use for at least 3 months.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson



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