Michelle Darmody: Patience is the secret ingredient in apple jelly —and it's so worth it
Making apple jelly is a bit of a lost art. It can take a bit of time and patience, but the results are luscious and golden. I always feel immensely proud of myself if my jelly is clear and set: it provides a very sweet sense of satisfaction. As a child, I had the tedious job of sitting on a chair, my brother on another opposite me, while the sticky liquid dripped through a cotton pillowcase, which was kept especially for the task. We were counterweights to the heavy bag, once the drips had progressed a certain amount a pile of books would then suffice, and we were set free. It is the slow dripping of the liquid from the fruit pulp that makes the golden jelly so clear, if you force the fruit through, your jelly will cloud over.
