Here in Australia we don’t often think of making jams and jellies from apples. Today’s post has 2 ways of doing just that. More that than, even more, the Apple Honey is made from apple leftovers – cores and peels and seeds. A divine way of using all parts of your ingredients.
Feel free to browse recipes from our Retro Recipes series. You might also like our Apple recipes here and here. Or you might like to browse Jam recipes here and here. Check out our easy Winter recipes here and here.
Apple Honey (Apple Jelly)
This is an easy and cheap way of making apple jam. It is just sticky and yummy.
|apple skins, cores, seeds, etc left over after making apple pies, any crab apples etc||water to cover||sugar|
Place peelings etc and cold water into a pan and cook for about 4 hours replacing water as needed, or place in a crock pot and cook on low overnight. Tip peelings and liquid into muslin and allow to drip into a basin. Do not squeeze – this makes the jelly cloudy.
When as much liquid as possible has dripped into the basin, measure the quantity of liquid as you put it into a saucepan. For half litre of liquid, add 1 generous cup of sugar and 1.5 Tblspn of lemon juice. Heat gently until the sugar dissolves and then bring rapidly to the boil.
Allow to cook at a fast boil until liquid begins to thicken and darken. Test the liquid on a plate every two minutes. It will wrinkle when the jelly is ready.
Pour into hot sterilised small jars and cover, allow to cool.
This is a variation on Apple Honey.
Make in the same way as Apple Honey, but add 2 Tablespoons of red wine vinegar to the original quantity of liquid and sugar. A few minutes before the cooking of the jelly has finished, add any herbs you like, such as mint, thyme, marjoram, rosemary or sage.