This winter themed jelly pairs perfectly with your Christmas cheeseboard and can be made and stored well in advance for the busy Christmas period.
Ingredients
- 550g Bramley apples
- 500g cranberries
- 1.5ml water
- 2 capfuls of rosewater
- 1 lemon
- 500g caster sugar
Method
1. Boil the above ingredients, apart from the caster sugar, rose water and lemon, until they have broken down.
2. Use a cheesecloth to strain the liquid and leave this to drain for a few hours to ensure you extract the maximum amount of juice.
3. Place 600ml of drained liquid and caster sugar into a saucepan. Bring this up to a rapid boil, then using a sugar thermometer, bring the mixture up to 105 ̊c, skimming any scum which may rise to the surface frequently.
4. Now add the rosewater and a squeeze of lemon juice. Pour this mixture into your sterilised Kilner jar and allow to cool in the refrigerator.
5. Once cool, seal the lid airtight. This will keep well for up to 1 month.
Created by Lee Westcott for Davidstow