Wine jelly
  • Cooking Time: 25 mintes
  • Servings: 750ml
  • Preparation Time: 20 minutes
  • 1kg cooking apples, washed and chopped
  • 2 tablespoon lemon juice
  • 2 cups water
  • 2 cups red wine
  • 25g commercial pectin powder
  • sugar
  1. Combine apples, lemon juice and water in a saucepan and cook gently until apples are soft. Strain though a colander, then pour the resulting juice through a muslin - lined sieve. Transfer to a clean saucepan and add wine and pectin powder. For each cup of liquid, add 1 cup of sugar. Bring to the boil, stirring to dissolve sugar.
  2. Boil briskly for 10 minutes, then pour into warm sterillised bottles and seal. Eat immediately or store in a cool, dry and dark place for up to 18 months.