Had a bag of small sweet apples handed to me.
The fragrant smell of this apple jelly on hot toast in a morning sets your day off right.
2.5 k apples
Chunk of ginger
As the apples were too small and fiddly to peel, I just took out most of the core and left the peel, cutting away any rotten bits.
Put the apples into a heavy based pan and cover with water, leaving at least 3 or 4 fingers above the level of the apples. Add the ginger, cinnamon and lemon rind and bring to the boil, cover and lower the temperature to simmer for approximately 40 minutes, or till the apples pulp. Help them along by mashing them a little if necessary.
Measure your juice the next day. For each litre of juice allow 1/2 kilo of sugar. Pour juice and sugar into your pan and bring to a rolling boil for about 15 minutes. It shouldn`t take long to set. Keep a plate or two in the freezer to check for the set periodically. Store in sterilized jars.