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                     Whisky And Apple Jelly(Scottish)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       lb           Cooking apples
                        Granulated sugar
                        Water
                        Whisky

  Wash the apples, cut away any bad bits and quarter
  them. Place in a large preserving pan and just cover
  with water. Boil until cluite soft but not pulpy. Put
  into a jelly bag and allow to drip overnight. Do not
  try to hur ry the dripping process or the jelly will
  be cloudy. Measure the juice and allow one pound of
  sugar to each pint of liquid. Put t:he juice and sugar
  into the pan and stir over a moderate heat until the
  sugar dissolves. Bring to the boil, stirring continu-
  ously, skimming off the scum fi~om time to time. To
  test if the ;jelly will set drop a little on to a cold
  plate. When setting point is reached, remove from the
  heat and allow to rest for a few mlnutes. Add about a
  tablespoonful of whisky to the juice (ciuantity
  according to taste). Pour immediately into warm jars
  and seal. Do not use for at least 3 months.
  
  >From the booklet Scottish Teatime Recipes Typed By
  Ray Watson
 


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