Try this Whisky and Apple Jelly recipe, or contribute your own.
Suggest a better descriptionWash the apples, cut away any bad bits and quarter them. Place in a large preserving pan and just cover with water. Boil until cluite soft but not pulpy. Put into a jelly bag and allow to drip overnight. Do not try to hur ry the dripping process or the jelly will be cloudy. Measure the juice and allow one pound of sugar to each pint of liquid. Put t:he juice and sugar into the pan and stir over a moderate heat until the sugar dissolves. Bring to the boil, stirring continu- ously, skimming off the scum fi~om 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 mlnutes. Add about a tablespoonful of whisky to the juice (ciuantity according to taste). Pour immediately into warm jars and seal. Do not use for at least 3 months. >From the booklet Scottish Teatime Recipes Typed By Ray Watson Posted to MM-Recipes Digest V4 #257 by SVQF34B@prodigy.com ( L M SMITH) on Sep 27, 1997
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Serving Size: 1 Serving (691g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 378 | ||
Calories from Fat: 10 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.9mg | 0 % | |
Potassium 728.2mg | 19 % | |
Total Carbohydrate 94g | 28 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 77.6g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 378
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