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