Скачать или смотреть Apple Jelly Making with Peelings

It's the time of year when apples are dripping from the trees and there are so many ways to make the most of them from freezing to chutney or jam making. Home made mincemeat made now will be perfect to use by Christmas and so much nicer than store bought. Even if you peel, core and prepare your apples for freezing there is the makings of jelly in the peelings so don't throw them away until they have been boiled up first to make a delicious preserve. Crab apples make the best jelly as they have the highest pectin content but cooking apples come a close second. Here is a basic recipe for Apple Jelly, delicious on scones and toast or slightly melted to pour over ice cream....

Apple Jelly

3 lbs cooking or crab apples. Small batches can also be made from cooking apple peelings and cores!
1½ - 2 pints water
White sugar

Wash the fruit, remove any bad bits then chop roughly. Place in a cooking pan with just enough water to cover, bring to the boil and simmer gently for 1 hour.
Pour the pulp and juice into a jelly bag and drain preferably overnight into a clean bowl without pressing the fruit or the jelly will be cloudy. Measure the juice and allow 1 lb sugar for each pint of juice. Place the juice and sugar in a preserving pan and bring to the boil slowly stirring until the sugar is dissolved. Boil rapidly until setting point is reached, skim and put into hot clean jars and cover immediately.

Apple Ginger Jelly
Place 1-2 oz bruised root ginger in a muslin bag and add at the beginning of cooking.

Apple Lemon Jelly
Place the thinly peeled zest from two lemons in a muslin bag at the beginning of cooking.

Apple Clove Jelly
Place 8 cloves in a muslin bag at the beginning of cooking.

Apple Cinnamon Jelly
Place 1 cinnamon stick in a muslin bag at the beginning of cooking

Apple Mint Jelly or Apple Sage Jelly
Add the juice of 2 lemons to the apples when cooking. Place a bunch of fresh mint (or sage) in a muslin bag at the beginning of cooking and green colouring can be added with the sugar. If you want herb flakes in the jelly use dried mint or sage to taste instead and put it straight into the jelly after skimming.