| • | Peel off the apple skin and cut down in quarters.
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| • | In a heavy saucepan, put apple one-fourths and sugar.
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| • | Heat it on high flame.
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| • | Sprinkle with little water.
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| • | When apples turn very soft and sugar acquires dissolved, take aside from the fire.
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| • | Take aside the apples and drain them on a colander.
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| • | Add corn flour, water, spices and yellowish colour to the left over syrup.
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| • | Stir and boil continuously until crystal clean and thick.
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| • | Transfer the jelly into red-hot sterilised jars and seal.
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| • | Apple Jelly is ready.
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