An accompaniment for roast meats.
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5lb Cooking apples
2 pints water
4 or 5 good sprigs of sage
2 pints malt vinegar
Very roughly chop the apples. Put them in a preserving pan with the water and the parsley sprigs. Bring to the boil, then simmer gently for 45 minutes, until the fruit is soft and pulpy. Stir from the time to time to prevent sticking. Add the vinegar and boil for a further 5 minutes. Spoon the apple pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze. Discard the pulp remaining in the jelly bag. Measure the extract and return it to the pan with 1 lb sugar for each 1 pint extract. Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 10 minutes. Test for a set and, when the setting point is reached, remove the pan from the heat. Skim the surface with a slotted spoon. Stir in the chopped sage and add a few drops of green food colouring. Allow to cool slightly, then stir well to distribute the sage. Pot and cover the jelly.
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