KEI APPLE JAM AND JELLY
1kg kei apples [include some unripe ones]
1/2 cup water
1kg white sugar
Wash fruit and put in a large saucepan with the water.
Bring slowly to the boil, stirring occasionally.
Add sugar and keep stirring.
When all sugar is dissolved and the fruit is very soft, you can push the whole lot through a coarse sieve to remove the pips and skins.|
Boil until a little bit will set when put on a saucer.
Bottle in sterilised jars while still hot.
Kei Apple Jelly
What You Need:
Kei apples
Sugar
Water
How To Cook:
1. Put some kei apples in a saucepan with enough water to float them.
2. Simmer slowly till they are pulpy, and then rub through a sieve.
3. To every pint of pulp add 1 pound sugar and cook slowly, skimming well, until the mixture jells
when tried on a cold plate.
4. Bottle while hot.
5. Serve with game and cold meat.
