Whiskey and apple jelly

1 batch

Ingredients

Quantity Ingredient
6 pounds Cooking apples
Granulated sugar
Water
Good Scotch whiskey

Directions

Wash the apples, cut away any bad bits and quarter them. Place in a large preserving pan and just cover with water. Boil until quite soft but not pulpy. Put into a jelly bag and allow to drip overnight. Do not try to hurry the dripping process or the jelly will be cloudy.

Measure the juice and allow one pound of sugar to each pint of liquid. Put the juice and sugar into the pan and stir over a moderate heat until the sugar dissolves. Bring to the boil, stirring continuously, skimming off the scum from 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 minutes.

Add about a tablespoonful of whisky to the juice (quantity according to taste). Pour immediately into warm jars and seal. Do not use for at least 3 months.

** Scottish Tea-Time Recipes -- Johanna Mathie ** ** ISBN = 1 898435 18 9 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-13-95

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