Use peel, cores, windfalls (but not bruised pieces). Put quartered apples (plus peel etc) in pan with a little water; simmer until tender; strain through jelly bag (reserving pulp for butter); measure liquid and return to pan with 1lb sugar for 1pt juice, stirring to dissolve; boil fast to set. Pot and cover. (To make herb jellies, add chopped herbs when setting point has reached and leave to cool for 10 mins before potting.)
Blackberry and plum sauce
August 14, 2018
