Whole-apple Jelly

Coarsely chop unpeeled, uncored apples and place in a large heavy-based saucepan. Cover with water. Add cinnamon and fennel seeds. Bring to the boil over high heat. Reduce heat to medium. Gently boil for 30 minutes or until apple is very soft. Remove from heat. Cool slightly.

Line a sieve with muslin cloth. Place sieve over a large heatproof bowl. Ladle apple mixture into sieve. Stand, allowing the apple mixture to drain, for 30 minutes.

Pour drained apple liquid into a measuring jug to get an exact amount, then pour measured apple liquid into a clean saucepan. Add lemon juice and reserved seeds along with sugar equal to the amount of apple liquid. Stir over low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and boil, without stirring, for 45 minutes or until reduced by half. To test when liquid will set, place a saucer in the freezer for 3 minutes to chill. Spoon 1 tsp of liquid onto the saucer. If it sets, liquid is ready to be removed from heat. If it is still runny, continue to boil and test every 5 minutes. Remove from heat.

Carefully pour liquid into 4 x 1-cup capacity heatproof sterilised glass jars. Seal with a tight-fitting lid. Cool completely. Store in a dark place for up to 4 weeks. Once opened, store in the fridge for up to 4 weeks. Serve with a cheese platter.