[Sparkyrog]

Really glad your jelly tasted nice. I think I will be giving rowan berries a miss. Rowan trees use to be planted to ward off witches; perhaps that is why I can't stand the taste

I had copied an apple and Rowan jelly recipe from last weekends Telegraph - a Sarah Raven recipe but going on your words Mrs Bee perhaps it would be a waste of time and apples for me too!

because of the bitterness or being a witch.

Hmmmmm how to answer that...

You just did 

[Mrs Bee]

I have just finished a toffee apple jelly

That sounds amazing! Any chance of the recipe?

Well,  you can but there is a story that goes with it, so are you sitting comfortably? Then I will begin.

On holiday in Devon I came across a jar of a jelly with the same name, and lots of claims on how good it was so I bought one to try and see if I could duplicate. When we tasted it is was horrid; just tasted of burnt sugar so I thought I would see if I could improve on it and here is my recipe.

5 and 1/2 lb of windfall apples chopped with the peel and core but minus the bruises and maggots.(I may be a witch but I draw the line at maggots in the cauldron)

Put in a pan with 3 pints of water and 2 or 3 cinnamon sticks and simmer until pulpy, then put in a jelly bag over night.

When strained you should have about 3 and a quarter pints of juice. Remembering that it is 1lb of sugar to 1 pint of juice I added 2 and 3/4 lb of white sugar and 1lb of dark brown sugar.

Boil to a set skimming as you go. When you have got rid of most of the scum add a teaspoon of sunflower oil or unsalted butter....( actually that is a thought, next time I may add a pinch of sea salt to the mix)

I digress, as always..... When potting up fill the jar 1/2 way with the jelly then add about 3/4 teaspoon of vanilla extract to each jar, top up with the jelly and give a stir with a sppon before putting on the lid.

I used 12oz jars so if you are using bigger jars you may want to add a full teaspoon.

Hope you like it.