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Tonight, we made "leftover apple bits" jelly. It's a medium honey brown, slightly cloudy, and oh so tasty.It goes something like this:

1) Prepare enough apples for a double batch of applesauce. Put peels and trimmings in a put for later.

2) Cook apple chunks per recipe, with lemon juice and a little water and honey and cinnamon and cloves. Drain per recipe, saving appledy-spice liquid.

3) Finish applesauce and can, etc.

4) Pour appledy-spice liquid over peels and bits, then add enough water to cover bits. Simmer entire mess until the peels have lost all their color, and it looks like you've stewed a pot of old muddy socks.

5) Strain through colander and cheesecloth (or a dishtowel, if that's what's handy), reserving all the liquid. Put stewed bits in compost.

6) Measure out juice, and top up to get to 7 cups of juice.

7) Put in pot with a package of pectin, bring to a rapid boil. Add 9 cups of sugar, very quickly, and stir like a crazy person. When your arm feels like it's about to fall off, grit your teeth and keep stirring, until it comes to a boil that you can't stir down. Keep stirring (carefully!!) for 1 minute.

8) Pull pot off heat and ladle jelly into prepared jars, to 1/4" from the rim. Wipe rims with a clean damp cloth, add lids and rings.

9) Process in a water bath for 5 min, etc. Mine made about 11 cups.


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April 2017

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