pork recipes



Glorious in its simplicity and taste. Apple jelly can be served with roast pork, used to lift a sandwich to new heights, or even stirred into a gravy and sauces for added taste. In this recipe a good dry cider has been used with added cloves and star anise for a punchy flavour, but many other herbs and spices work, give it a go!



1 kilo of cooking apples
600ml good dry cider
juice of 2 lemons
200g granulated sugar per 250ml strained juice
2 star anise (not essential)
5 cloves (not essential)


Chop the apples (don’t bother removing skin and seeds) and place all into a large saucepan with the star anise and cloves, then cover with the cider. Bring to the boil until the apples are a soft pulp.

Strain the pulp through muslin bag overnight into a clean bowl. DO NOT squeeze the bag as this will make the juice cloudy. Make sure you cover with a teacloth to prevent insects.

Next day measure the strained juice and pour into a clean saucepan, add the lemon juice and sugar then bring to the boil until setting point is reached (105°c). You can test if the jelly is set by spooning a small amount onto a cold plate from the freezer. Tilt the plate slightly, if it moves slowly and has a gel consistency (not runny) then it is set.

Spoon into sterilised jars and seal immediately.


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