Traditional Somerset Apple & Cider Jelly

Roughly chop cooking apples (including skins and cores) and place in a pan.

Add dry Somerset cider and enough water to cover.

Simmer until the apples are soft and pulpy.

Strain through a jelly bag overnight for a clear liquid (do not squeeze the bag).

Measure the liquid and add 450g of sugar for every 600ml of juice.

Boil rapidly until it reaches a setting point (wrinkle test).

Skim off any foam and pour into hot, sterilized jars.

A glowing, gold jelly that reflects the orchard heritage of Somerset.