the little apple tree's branches are laden. the small, tart fruit perfect for cooking.
i made an apple jelly.
i didn't use a recipe as such.
filled the stock pot full of halved fruit (skin, seeds and all)
added water to the top.
boiled until fruit are soft
strain fruit and liquid through a colander with a layer of muslin cloth.
measure strained liquid, add sugar nearly cup for cup. and the juice of 2-3 lemons
stir until sugar dissolves over a high heat. boil until volume nearly halves and it turns this lovely shade of red (skim off any scum that forms on top)
add half a packet (25g) of Jam setta. mixing in well (after the first batch failed to set at all the addition of pectin worked a treat)
test regularly for setting by placing a small spoonful on a saucer that has been in the freezer
it is done when it wrinkles on top.
pour into hot sterilised jars and seal.
perfect spread on a slice of apricot and sultana bread (an addition to Hugh's soda bread recipe).
one thing i've learnt with jam making is the big difference in the volume of the finished product. a whole pot of fruit results in just a couple of jars of preserve. i can see the reason why such large stockpots are needed to make the preserving time worthwhile.
so i can now tick jam making off the simple living/food preserving/homemade list, at least for a couple of months.
one thing i am struggling with though is homemade yoghurt. we've attempted it 3 times now (using Hugh's recipe) in the Thermos and no luck with it setting. it just comes out like yoghurt tasting milk. (which hasn't been wasted as it's perfect for bread making).
any yoghurt making tips for me?