Bergamot Jelly

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READY IN: 24hrs 30mins
YIELD: 12 jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place apples in a large pan with enough water to cover.
  • Add bergamot leaves.
  • Simmer till apples are soft and pulpy, then pour though a jelly bag.
  • Leave juice to drip through overnight.
  • Measure juice and for each 2½ cups, add 1½ cups of sugar.
  • Over a low heat stir to dissolve the sugar, then raise heat and bring to boil.
  • Boil till setting point is reached.
  • 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.
  • Seal and cover.
  • Process 5 minutes in boiling water bath.
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