Wine jelly

Name: Wine jelly
Total time: 140 min
Ingredients: 1.5kg cooking apples; 400ml dry white wine (check it’s vegan if you need it to be); 10 lemon thyme sprigs (see tip); 900g-1.35kg granulated sugar (as needed); Juice 2 lemons; Specialist kit; Jelly bag; 3 x 370g https://www.deliciousmagazine.co.uk/how-to-sterilise-jars/sterilised jars

www.deliciousmagazine.co.uk

Debora Robertson's wine jelly is a versatile condiment to have on hand. Serve with cheese and charcuterie, or stir into sauces.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Jelly bag
Kitchen scale
Mason jar
Fine-mesh sieve
Saucepan
Stove
Mixing bowl
Saucer
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Measuring cup
Measuring spoon
Wooden spoon
Chef's knife
Cutting board
Tongs

Ingredients

1.5kg cooking apples
400ml dry white wine (check it’s vegan if you need it to be)
10 lemon thyme sprigs (see tip)
900g-1.35kg granulated sugar (as needed)
Juice 2 lemons
Specialist kit
Jelly bag
3 x 370g https://www.deliciousmagazine.co.uk/how-to-sterilise-jars/sterilised jars