After washing the apples and removing any over-ripe brown elements
quarter
them and just cover in a large preserving pan.
Boil the apples until they
are soft (but not pulpy).
Scald a jelly bag (layers of cheesecloth), suspend
it over a bowl and pour in the fruit and liquid.
Allow to drip overnight.
Don't be tempted to squeeze the bag as this will produce a cloudy jelly.
Allow one pound of sugar for every pint of juice (2 cups of sugar for ever 2½ cups of liquid)
Put both the juice and sugar into a pan
Stir in the sugar over a moderate heat
until all the sugar dissolves.
Then, stirring continuously, bring to the
boil
Boil rapidly for about ten minutes.
Remove any scum which forms
You can check to see if the jelly will set, by dropping a little on a cold
plate.
Once the setting point has been reached
Remove from the heat and
allow it to rest/cool for a few minutes.
Add about a tablespoon of blended
whisky (vary the amount according to taste).
Pour the jelly into warm,
clean jars,
Cover, label and store.
It is best not to use the jelly for
at least three months.