Orange 'n' Gin Jelly
- 1.5 kg sweet oranges
- 2x small apples
- 2x Meyer lemons
- Chop fruit roughly and place in large saucepan with 3 litres water. Cover, bring to boil and simmer until pulpy (about 40 minutes).
- Put pulp and juice into a Jelly Bag or calico bag and suspend over a large bowl and allow to drip freely overnight. Dont be tempted to squeeze the bag or your jelly will be cloudy.
- Measure juice into a preserving pan and put aside a cup of sugar for each cup of juice.
- Bring juice to the boil; remove from heat and stir in the sugar until dissolved.
- Return to heat and boil briskly until it reaches setting stage. From time to time skim off the froth that forms.
- As it gets close to setting stage slosh in about a cup of gin. When you drip mixture from a wooden spoon and 2 drips connect it's ready to set.
- Once at setting stage remove from heat and pour into small jars and seal. Sometimes I add a slice of blanched lemon to each jar.
- This is equally delicious on toast or with creamy Brie or blue cheese - and Pinot Gris. The pulp residue goes into the compost bin.
- Unless you have some knowledge of jelly Edmonds Cookbook is an excellent guide.
Sent in by Liz Burnside