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Apple and Lime Jelly

Apple and Lime Jelly
© Michel BURY / CEDUS

Preparation: 30 mins
Cooking: Around 50 mins
Resting time: 2 hours

Ingredients for around five 325g portions 

1kg apples
1kg limes
1.6kg preserving sugar
1 lemon

Preparation :
Wash apples by brushing under hot water, cut into four then cut each quarter in two.   Pour a litre of water into a jam-making pan, or large saucepan, add the juice of the lemon, then apples.  Cook for 45 minutes, until apples are tender and soft.     After 2 hours, strain apples through a sieve for juice.   Add preserving sugar for the amount of juice you have (1.6kg sugar for every 1.3kg juice).

Juice limes and add to mixture.  Cook for 5 to 7 minutes over a high heat, stirring constantly, then share out into clean, sterilized jars.   Label and store in a cool, dry place.  

Tip:  Sterilize jars by washing in hot soapy water and heating in a moderate oven for 5 minutes.


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