2 kg cooking apples (or crab-apples) 9 cups water 1 tablespoon sliced ginger sugar to measure peel of 1 lemonPeel, core and chop apples roughly. Put them in a pan with the orange juice and zest, ginger and just enough water to cover. Simmer for an hour or until the fruit is tender. Strain the fruit in a jelly bag or a colander lined with three layers of clean muslin for about two hours. Do not squeeze the pulp or the jelly will come out cloudy.
Measure out 1 cup of sugar for ever cup of juice. Bring the juice to the boil in a pan and stir in the sugar. Boil rapidly until the setting point has been reached. The jelly should remain firm on a chilled plate and not run. Skim the jelly and ladle into small sterilised jars, then seal and label.