The_Australian_Women_Weekly_Food_Issue_21_2016

60

APPLE &

PASSIONFRUIT JELLY

PREP + COOK TIME 1 HOUR 45 MINUTES

(+ STANDING) MAKES 5 CUPS

1kg green−skinned apples,

unpeeled, chopped coarsely

¾ cup (180ml) passionfruit pulp

1.5 litres (6 cups) water

5 cups (1.1kg) white

sugar, approximately

1 Combine apple, pulp and the water

in a large saucepan; bring to the

boil. Reduce heat; simmer, covered,

for 1 hour or until mixture is pulpy.

2 Strain mixture through a fine cloth

into a large bowl. Stand for 3 hours or

overnight until liquid stops dripping.

Do not squeeze cloth; discard pulp.

3 Measure apple liquid; allow

1 cup of sugar for each cup of liquid.

Return apple liquid and sugar to

pan; stir over high heat, without

boiling, until sugar dissolves. Bring

to the boil; boil rapidly, uncovered,

without stirring, for 20 minutes or

until jelly jells when tested.

4 Pour hot jelly into hot sterilised

jars; seal immediately.

Label and date jars

when cold.

BITTER ORANGE

MARMALADE

PREP + COOK TIME 2 HOURS
15 MINUTES MAKES 6 CUPS

500g blood oranges
500g navel oranges
6 cups (1.5 litres) water
6 cups (1.3kg) white sugar
½ cup (125ml) Aperol (see note)
a few drops of Angostura bitters

1 Cut unpeeled oranges in half;
slice halves thickly, reserve seeds.
Tie seeds in muslin.
2 Combine fruit, muslin bag and the
water in a large saucepan; bring to the
boil. Reduce heat; simmer, covered,
for 1½ hours or until rind is soft.
Discard muslin bag.
3 Add sugar to pan; stir over high
heat, without boiling, until sugar
dissolves. Bring to the boil; boil,
uncovered, without stirring, for
30 minutes or until marmalade
jells when tested. Stir in Aperol
and Angostura bitters.
4 Pour hot marmalade into hot,
sterilised jars; seal immediately.
Label and date jars when cold.

NOTE
Aperol is an alcoholic apéritif made
from bitter orange, herbs and rhubarb.

Perfect Preserves

BITTER ORANGE

MARMALADE

APPLE &

PASSIONFRUIT JELLY