Tuesday, 10 November 2009
Apple and cinnamon jelly
We are still using up our vast supply of apples picked in the summer. We have bottled a large quantity and that left us with a pile of cores and peel. Instead of wasting it, I made it into a seasonal spiced jelly. This is what I did:
Add the cores and peel to a jam pan and entirely cover with water.
Bring to boil and simmer for a 2 hours.
Strain overnight and then measure the liquid.
Add the liquid to the jam pan and add in cinnamon powder, or cinnamon sticks. The amount is up to you but I put in a good dose.
Bring to boil and then add in the sugar - 1KG for every litre of liquid.
Keep simmering until the setting point is reached. Remove any cinnamon sticks and add the liquid to hot sterilised jars.
So, a useful way to use up a waste product. You can feed the boiled pulp to livestock or put into the compost bin.