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Apple Jelly Recipe

Traditional Apple Jelly Recipe from West Somerset















This recipe is taken straight from the handwritten recipe book of a family born and bred for many generations in the Brendon Hills of West Somerset, and is at least one hundred years old. We hope that you enjoy it. Comments and suggestions for modern variations of the recipe most welcome.

One pound of Apples
Half a pint of Cream
One Lemon
Three ounces of Lump Sugar
One ounce of Gelatine
Three gills of Water
Half a teaspoonful of Cochineal

Peel, core, and cut up the apple into small pieces, put them into a stewpan with the sugar, half a pint of water, the juice and grated rind of the lemon. When cooked to a pulp, rub through a hair sieve, and stir in the gelatine melted in a gill of water. Colour part of the apple with the cochineal, and fill a border mould with alternate layers of the coloured and plain apple. when cold, turn out, and serve with half a pint of whipped cream.

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