*  Exported from  MasterCook  *
                      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
   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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