Instructions

1. 1

   Wash the apples, cut out the stalk ends and any damaged parts and cut the fruit into rough pieces, unpeeled and with the cores. Most of the pectin, which sets the jelly without any further additives, sits in the skin and the cores.

2. 2

   Put the pieces of apple in a large pan with the water and cook them covered over a medium heat until they are soft and have collapsed completely.

3. 3

   Line a large sieve with a clean tea towel, hang it over a bowl and tip in the hot apple pulp.

4. 4

   Let the juice drip through undisturbed, without squeezing the cloth, or the jelly will turn cloudy instead of clear.

5. 5

   Sterilise five 250 ml screw-top jars and their matching lids in a large pan of vigorously boiling water, then lift them out with tongs and leave them to drain on a clean cloth. Only sterile jars will keep the jelly for a long time.

6. 6

   Measure out about 1 l of juice and pour it into a tall pan; if you are a little short, top it up with water. Squeeze the lemon and add the juice with the 2:1 preserving sugar and, if you like, the cinnamon stick.

7. 7

   Bring everything to the boil while stirring, then let it bubble hard over full heat, stirring constantly, and skim off the foam. The preserving sugar only works at a rolling boil.

8. 8

   Take out the cinnamon stick. For the setting test, put a blob on a cold plate; if it firms up after a minute, the jelly is ready, otherwise boil it for another minute and repeat the test.

9. 9

   Pour the boiling hot jelly straight into the prepared jars to about 1 cm below the rim, wipe the rims with a clean cloth and screw the lids on tightly at once.

10. 10

    The jars do not need to be turned upside down, simply leave them standing and let them cool completely. As they cool, the lids will audibly pull inwards.