That completes the pictorial instructions. Now for the RECIPE.

You will need at least a couple of lbs of Bramleys.

As you can see in the second picture  -  I had a bucketful. I didn't weigh my apples.

Enough juice was  left over after making Chilli and Mint jelly. Enough to make a few extra jars of Rosemary Apple Jelly and at least half a dozen jars of plain Apple jelly.

You can find fruit jelly recipes in almost any cookbook - recipes are mostly the same - but here's the one I used (filched from my brother David's recipe collection -  a brilliant engineer in real life.)  Thanks David. 

Definitive RECIPE for Simply Wonderful Apple Jelly.

Ingredients:

Bramleys  3 - 4lbs

Approximately 3 lbs of jam-making sugar or granulated sugar

Enough cold water to cover the chopped fruit in pan (see pic).

For Chilli Apple Jelly - add  2tsps dried chilli flakes

For Mint Jelly - add 2 dessertsp finely chopped fresh mint + food colouring, if desired.

Method:

i)   Roughly chop apples including skin/pips/cores.

ii)  Put in large pan.

iii) Put enough cold water in pan to cover chopped apples.

iv)  Bring to the  boil. 

v)  Reduce heat. Simmer for approx 40 minutes.

            Fruit should look pulpy.

vi)  Pour the whole mixture into jelly bag (sterilised).

vii) Leave to drain into large bowl - preferably o/night. Cover contraption with large cloth.

viii) Measure juice and pour into clean pan.

ix)  Add 1lb sugar for each pint (or 500ml) of juice.

          If making Chilli Apple Jelly then add  1 tsp dried chilli flakes for each pint of juice.

x)  Stir the mixture and have heat on low until sugar is dissolved.

xi) Bring to the boil, then reduce heat and skim scum from surface.

xii) Return to the boil.  Boil vigorously for 15 to 20 minutes until setting point is reached.

Test for set:

Pour a few drops of jelly onto cold saucer that has been in freezer for half an hour.

If jelly wrinkles when slightly pushed - setting point is reached.

xiii) Remove pan from heat. Let stand for a couple of minutes.

xiv)  Ladle or pour liquid (HOT) jelly into sterilised jars using wide-mouth funnel.

       I sterilise jars by putting them through the dishwasher - then into 200ºC  oven for 10 min.

xv) Seal each jar with a wax disc (see pic) and a slightly wet large cellophane disc.

xvi) Fasten with  elastic bands before leaving to cool.

xvii) Finish off by covering the top of each jar with some pretty fabric.

 Enjoy!  It's a lovely delicate jelly and the Chilli Apple Jelly has a real kick!

Am off-line for a few days. Have a nice weekend.