I use one apple for every pound of fruit. I boil the fruit down with only enough water to just cover it. Boil until it is sufficiently pulpy and then strain through a muslin cloth - do not squeeze it as then it goes cloudy. Add the sugar afterwards. Add 1lb of sugar for every litre of juice and boil until the setting point has been reached.
Oh and don't use eating apples - cooking apples have more pectin
This seems to work for all fruit...
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