Apple, Orange and Ginger Jelly

Method

1. Take apple peels and place in a large pot and add 6 cups of water. Cook until soft.
2. Zest the orange peel if you haven’t already, then add only the peel to the pot.
3. Cook the peel until it is soft and pulpy.
4. Add the ginger root and cook for another 10 minutes.
5. Add two cups of water.
6. Strain the pulp through a jelly bag or, line a large colander with a clean cloth and just leave it to drip into a bowl or pan overnight. Don’t press or squeeze the pulp as then your jelly will be cloudy.
7. Add the zest to the liquid. If you prefer a clear jelly, then add the zest at step 4.
8. Measure how many litres of liquid you have, then warm 500g sugar for every litre of juice.
9. Stir gently and continue cooking over a low heat until the setting point is reached.
10. Let the jelly cool for 10 minutes before pouring into sterilised jars.