Such a fabulously gorgeous Scottish Whisky And Apple Jelly Recipe that you will enjoy any time of day with your scone, warm country bread or toast.

Servings:

6

Ingredients:

6 apples
Granulated sugar
Water
Whisky

Directions:

Cut the apples into large chunks (removing core), put in a pan and cover the apples with water. Then boil until tender and place in a jelly bag and let it drip overnight. Add 1 pound of sugar for each pint of liquid. Put the juice and sugar into a pan and stir over a medium heat until the sugar completely dissolves. Allow to boil, continually stirring, then skim off the scum every once in a while. Remove from the heat and allow cool for 5 minutes. Add 1 tablespoonful of whisky to the juice. Pour immediately into jars and seal. Set aside for at least 3 months.