Bramley apple and sweet geranium jelly

Recipe by:

A simple and delicious recipe using Bramley Seedling apples.

Bramley apple and sweet geranium jelly

SERVES

6

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

40

MINUTES

CUISINE

Traditional

COURSE

Side

Method

  1. Wash the apples and cut into quarters, no need to peel or core. Windfalls may be used, but make sure to cut out any bruised parts. Put the apples in a large saucepan with the water, geranium leaves and the thinly pared rind of the lemons.

  2. Cook until reduced to a pulp, approx 30 minutes. Turn the pulp into a jelly bag and allow to drip until all the juice has been extracted – usually overnight.

  3. Measure the juice into a preserving pan. Warm the sugar in a moderate oven 180°C/gas mark 4 for about 10 minutes, allow 450g sugar to each 600ml of juice.

  4. Squeeze the lemons, strain the juice and add to the preserving pan, add a few more geranium leaves if the flavour is still very mild. Bring to the boil and add the sugar. Stir over a gentle heat until the sugar is dissolved. Increase the heat and boil rapidly without stirring for about 8-10 minutes. Remove the geranium leaves.

  5. Skim, test and then pour the jelly into sterilised jars, put a sweet geranium leaf in each jar.

  6. Cover and seal immediately. Makes 6-7 pots

Ingredients

  • 6lb crab apples or Bramley Seedlings

  • 2.7 litres water

  • 6-8 large sweet geranium leaves (Pelargonium Graveolens)

  • 2 lemons

  • Sugar

Method

  1. Wash the apples and cut into quarters, no need to peel or core. Windfalls may be used, but make sure to cut out any bruised parts. Put the apples in a large saucepan with the water, geranium leaves and the thinly pared rind of the lemons.

  2. Cook until reduced to a pulp, approx 30 minutes. Turn the pulp into a jelly bag and allow to drip until all the juice has been extracted – usually overnight.

  3. Measure the juice into a preserving pan. Warm the sugar in a moderate oven 180°C/gas mark 4 for about 10 minutes, allow 450g sugar to each 600ml of juice.

  4. Squeeze the lemons, strain the juice and add to the preserving pan, add a few more geranium leaves if the flavour is still very mild. Bring to the boil and add the sugar. Stir over a gentle heat until the sugar is dissolved. Increase the heat and boil rapidly without stirring for about 8-10 minutes. Remove the geranium leaves.

  5. Skim, test and then pour the jelly into sterilised jars, put a sweet geranium leaf in each jar.

  6. Cover and seal immediately. Makes 6-7 pots

Execution Time: 0.332 s