2large cooking apples chopped into big chunksno need to peel or core
zest and juice of one orange
zest of 1 lime
Juice of half a lime
Put all the ingredients except the sugar into a heavy bottomed pan, bring to a gentle simmer
Simmer for 25 mins – don’t squash the fruit – it will make the jelly cloudy
Sterilize a square of muslin by giving it a good dip in some boiling water
Strain the mix through the muslin into a large bowl. If possible leave it to strain overnight and don’t squeeze the fruit (this will make the jam go cloudy)
Add the strained juice to a clean pan and bring to the boil
Boil for 10 mins, skimming any scum off the surface
Add the sugar and bring back to the boil
Boil rapidly for 10 mins (skimming off any scum again) You can test the jelly at this point by pouring a little bit onto a saucer that’s been chilled in the freezer, Leave for a few mins then push your finger across the surface. If it wrinkles, then it’s ready. If not, boil for 5-10 minutes longer.
Take the pan off the heat, leave to settle and skim off any scum from the surface
Sterilise a jam jar by putting through a hot cycle in the dishwasher, then pour the jelly into the jar and put the lid on
Keep in the fridge once opened and use within 3 months..Nutritional Information is per 350g jar, approx 58 calories per tbsp.