Monday, 11 November 2013

More Apple Jellies

Back to the long-neglected blog! 

As Autumn turns cold and soggy, I only have to look at my now-full preserves shelf to feel cheered. 


This has been an incredible year for all kinds of fruit.  Our Bramley tree which last year produced a grand total of 3 apples, has this year excelled itself and we have had more than we know what to do with.  Of course we've made great efforts to use what we can in cakes, puddings and chutneys, and I've enjoyed experimenting with a couple of new jams and jellies, as well as the 'usuals' (apple chilli, apple rosemary, and apple mint, instructions for which can be found earlier in this blog).


First off, Spiced Apple Butter.  Apple Butter is a very North American treat, although I don't think I ever actually ate it when I lived in Canada.  Slightly confusingly, it contains no actual butter, but is a long-cooked apple puree, often with spices such as cinnamon added.  I decided to try a recipe that used my rather neglected slow-cooker, and the results were delicious, making the entire house smell like Christmas! 


 I've put it all into sterilised jars ready to use in some festive baking.  I have of course sampled some already and it's great on toast.

The recipe can be found here, on the Frugal Foodie Mama website.

Next was Apple Quince Jelly.  I adore quinces, with their heady, almost floral scent, but they seem very difficult to come by in the shops.  This year I was lucky and managed to pick up a few windfalls locally. 


The flavour is intense so you actually don't need many to produce a beautiful preserve, bulked up of course with some apples!  Just look at this gorgeous colour, and it tastes wonderful too.  It's currently my breakfast toast-topping of choice.


I found the recipe here, on this nice foodie blog.

Finally, Apple Sloe Jelly.  The hedgerows are laden with sloes this year.  I have never used them for anything, save for drinking my father's homemade Sloe Gin!  On the tree they are mean fruit, small, hard and lip-puckeringly sour, but I felt sure that there must be potential for using them in something other than liqueur. 


A quick google brought me to this recipe, on The Cottage Smallholder (which incidentally is a fabulous blog, bursting with useful recipes).  Like the Quince jelly, this is a luscious colour, dark ruby red and gloriously clear (never squeeze the jelly bag when you're straining the fruit, otherwise your jelly will be cloudy).  I had slightly too much of this to fit in the available jars, so I'm currently working my way through a bowl of it on my toast.  (I eat a lot of toast!).  It's also  popular with the youngest member of the household.  


 I turn my back for a second...

The recipe indicates that this is a good jelly to eat with meats, but personally I think it's a little too sweet for that.  There's a lot of sugar in there (and I used a little less than the 1.5lb per pint stipulated as I ran out of sugar), so the sourness of the sloes has disappeared in my batch.  This makes it perfect as a jam, but probably not so suitable for eating with your sausages.  If I were to make it again (and I will) I think I would use 1lb of sugar per pint of juice, as you do usually when making jellies.


So all in all a successful year of preserving.  Just in case I forget to blog it properly, I also experimented with a new chutney, one that includes tomatoes.  The recipe is here, on the BBC Good Food website.  I used red pepper instead of green, but otherwise the recipe was unchanged by me.  It's still maturing in jars so I have yet to taste it, but I'm looking forward to it!

3 comments:

nic@niptitinthebud said...

they look so fabulous all lined up on your shelf - what a bumper batch of preserving. Nice to see your little helper too x

snowy said...

You have been busy, Kate. It all looks great. Nice to see little one enjoying himself [not so little now!].I love quince jelly and jam.I do miss my lovely French neighbour who used to ring us up from time to time to go and pick whatever was ready - quinces, cherries, plums, apples, veg etc.

an muti said...

Minecraft is the fastest growing Java game in the Internet history.
Minecraft servers is a server game of favorite players. This is because it allows you to create Minecraft Skins,Minecraft Maps, Minecraft Resource Pack and other creative possibilities. This is a war game that requires fighting against monsters appear at night and survive by fleeing them, provide for the basic needs of you, gather food, wood, etc. Because this game has many options and entertainment graphics should it become popular all over the world.

Minecraft free download is a sandbox game (sandbox) have been shaped independently by Swedish programmer Markus Persson and is then developed and published by Mojang. Full PC version was released in late 2011. In May 2012 game shape, to cooperate with developers 4J Studios, to be released for the XBOX360.

All Minecraft Games the updated version of Minecraft. The creative aspect of the game and building allows players to build constructions from the block in the 3D world working under certain rules. Other activities include exploring the world, collecting resources, working and fighting, minecraft maps, minecraft game, texture pack minecraft, minecraft adventure maps, minecraft skins, minecraft mods