I bought a box of Granny Smith apples from YFM late last week, and they’d been sitting around far too long waiting for me to process them.
Yesterday I put a pretty good hurt on that boxful:
- 11 pts Spiced Apples from Well Preserved
- 3 pts apple juice pressed from the spiced apple recipe and processed according to a mish-mash of instructions from here and there.
- A big bowl o’ peels and cores, which I have cooked down and am currently draining to make into apple jelly, using the Compost Heap Jelly recipe from the River Cottage Preserves book. (I am guessing I’ll have 4-5 half-pints, which is pretty awesome considering that at first I was just going to throw all that on the compost pile. Now I’ll have jelly, and I’ll be throwing out less. That’s pretty cool!)
OK, getting started: Apples – check. Brand new apple peeler (which I love!) – check. Draining bowl – check. All right, let’s GO!
Look at all those apples! Next, I ran them through the food processor to grate them, and drained them in the colander (which I’d lined with a flour-sack tea towel). I drained off quite a bit of juice, which I decided to save and can. I made a syrup of unbleached cane sugar, water, and spice, and cooked the grated apple for about 5 minutes before hot-packing into pint jars. YUM.
And I had this big bowl of peels and cores left over, which I’d originally planned to compost. But then I remembered that one of my books had something like an “apple peel jelly”, which turned out to be “Compost Heap Jelly” (even better!) from the River Cottage Preserves book.
What are you preserving and putting up these days? I’d love to hear about it.