Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

Great jelly to go with crackers and cheese


  1. Place apples in a large pan with enough water to cover.
  2. Add bergamot leaves.
  3. Simmer till apples are soft and pulpy, then pour though a jelly bag.
  4. Leave juice to drip through overnight.
  5. Measure juice and for each 2½ cups, add 1½ cups of sugar.
  6. Over a low heat stir to dissolve the sugar, then raise heat and bring to boil.
  7. Boil till setting point is reached.
  8. To test, place a tsp of juice on a cold plate. If a skin forms quickly then the jelly is ready. Pour into warm, sterile jars and float a fresh bergamot leaf in each jar.
  9. Seal and cover.
  10. Process 5 minutes in boiling water bath.