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Sorry to be late replying but have been away on holiday and had a rest from computers etc. I usually just quarter apples, and chuck them in, don't use special sugar and as long as jelly sets when a little amount is put on a cold saucer you should be ok. If you have problems with jelly setting you can add more sugar or setting agent but so far I've been lucky. Have come home to trees absolutely laden with crab apples to will be bust making crab apple jelly which is lovely with pork.

If you've already experimented do let us know how it went.

R6
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