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- Roughly chop the apples (including the skin and core) and put them in a large heatproof bowl. Add in the cider and lemon rind, then partially cover the bowl with microwave cling-film. Microwave on high for 10 to 12 min till the apples are soft, stirring twice during cooking.
- Puree the apples in a food processor then pour into large nylon sieve placed over a bowl; leave to drip for 2 hrs. Set the liquid removed 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 cool water.
- Pour the apple juice into a medium-sized heatproof bowl and stir in the sugar. Microwave uncovered on high for 8 to 9 min till a tsp. of the jelly dropped on to a chilled saucer forms a skin after 1 minute. Carefully pour the jelly into a clean hot jar and cover with a waxed paper disc. Allow to cold then cover with a lid.
- This recipe yields approximately 12 ounces.
- Yield: 12 ounces
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1319g | |
| Calories 1526 | |
| Calories from Fat 14 | 1% |
| Total Fat 1.71g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 1129mg | 32% |
| Total Carbs 395.88g | 106% |
| Dietary Fiber 20.1g | 67% |
| Sugars 363.61g | 242% |
| Protein 2.37g | 4% |
