Now is the time to collect those paradise apples and we are so lucky this year to have an abundance in our garden. They are so ripe that they are already beginning to fall to the ground so I am glad to have a rain free sunny day to harvest.What beautiful colours of golden reds and yellows!
Ingredients:
3.5 Kg apples (weight for other ingredients)
3.5 Kg of confiture sugar (same weight as apples)
Method
Wash and trim the apples. Fortunately there is no need to peel or core these. Place in a large pan with the sugar and bring slowly to the boil. Stew for 20 minutes until soft. Strain through a jelly-bag removing any scum. Bring to the boil and boil until a little sets when tested. Store in glass jars in a cool larder. Apple jelly is a wonderful addition with venison.
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