2 lb Cooking apples, washed
1/2 pt Dry cider
Finely grated rind 1 lemon
9 oz Granulated sugar

makes 12 oz aprox

1. roughly chop the apples(including the skin and core) and put them in a
large heatproof bowl add the cider and lemon rind, then partially cover the
bowl with e clingfilm. microwave on high for 10-12 minutes until
the apples are soft, stirring twice during cooking.

2. puree the apples in a food processor then pour into large nylon sieve
placed over a bowl leave to drip for 2 hours set the drained pulp aside for
the apple and rum spread measure the apple juice there should be about 1/2
pint but if necessary make up to half a pint with some cold water

3. pour the apple juice into a medium sized heatproof bowl and stir in the
sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the
jelly dropped on to a chilled saucer forms a skin after 1 minute carefully
pour the jelly into a clean warm jar and cover with a waxed paper disc
allow to cool then cover with a lid