Bergamot Jelly

Great jelly to go with crackers and cheese

• Ready In: 24 hrs 30 mins
• Yields: 12 jars

Ingredients

• 4  lbs apples
• 1  cup  bergamot leaf
•  sugar

Directions

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.