INGREDIENTS

• 6 lb. cooking apples
• Granulated sugar
• Water
• 1 Tbsp. Single Malt Scotch

METHOD

1. Wash the apples, cut away any bad bits and quarter them. Place in a large preserving pan and just cover with water. Boil until quite soft but not pulpy. Put into a muslin bag and allow to drip into a large bowl overnight. Do not try to hurry the dripping process by squeezing or the resulting jelly will be cloudy.
2. Measure the juice and allow one pound of sugar to each pint of liquid. Put the juice and sugar into a pan and stir over a moderate heat until the sugar dissolves. Bring to the boil, stirring continu­ously, skimming off the scum from 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 minutes.
3. Add about a tablespoonful of whiskey to the juice (quantity according to taste). Glenfiddich 12 Year Old, with it’s sweet, fruity notes is a great choice. Pour immediately into warm jars and seal. Do not use for at least 3 months.