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Whisky & Apple Jellycakes, scottish 6 lb cooking apples 1 granulated sugar 1 water 1 whisky Wash the apples, cut away any bad bits and quarter them. Place in a large preserving pan and just cover with water. Boil until cluite soft but not pulpy. Put into a jelly bag and allow to drip overnight. Do not try to hur ry the dripping process or the jelly will be cloudy. Measure the juice and allow one pound of sugar to each pint of liquid. Put t:he juice and sugar into the pan and stir over a moderate heat until the sugar dissolves. Bring to the boil, stirring continu- ously, skimming off the scum fi~om time to time. To test if the ;jelly will set drop a little on to a cold plate. When setting point is reached, remove from the heat and allow to rest for a few mlnutes. Add about a tablespoonful of whisky to the juice (ciuantity according to taste). Pour immediately into warm jars and seal. Do not use for at least 3 months. >From the booklet Scottish Teatime Recipes Typed By Ray Watson
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