A little later that promised, perhaps, but this is what our finished apple jelly looks like.
The colour depends on both the variety of apple used and the length of time you boil the mixture. As we scrumped our apples from a tree down by the river we have no idea what they are, so can’t say at this stage whether the caramel colour we’ve ended up with is down to the variety or the way it was made, but we were careful not to keep the boil rolling after it had reached the required 105 degrees.
Our recipe made 15 pots like this.
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