Bergamot Jelly

Directions

1. 1
   Place apples in a large pan with enough water to cover.
2. 2
   Add bergamot leaves.
3. 3
   Simmer till apples are soft and pulpy, then pour though a jelly bag.
4. 4
   Leave juice to drip through overnight.
5. 5
   Measure juice and for each 21/2 cups, add 11/2 cups of sugar.
6. 6
   Over a low heat stir to dissolve the sugar, then raise heat and bring to boil.
7. 7
   Boil till setting point is reached.
8. 8
   To test, place a tsp of juice on a cold plate. If a skin forms quickly then the jelly is ready. Pour into warm, sterile jars and float a fresh bergamot leaf in each jar.
9. 9
   Seal and cover.
10. 10
    Process 5 minutes in boiling water bath.