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?
Same here with the little green apple crop - I made some apple pies for the freezer - yum!
ReplyDeleteThe apple jelly looks delicious, Zara. You are so lucky to have a crop of apples. Both our trees are bare of fruit this year. The parrots and possums stripped the fruit off months ago.
ReplyDeleteThis looks delicious! I'm keen to try some fruit in the next batch of soda bread. xo
ReplyDeleteMmm that looks delish Zara. No idea about the yoghurt as we are a dairy free house unfortunately and i haven't been game to try soy. mel x
ReplyDeleteI just made Greer from Typically Red's yogurt and it is wonderful!
ReplyDeletehttp://typicallyred.blogspot.com.au/2012/08/our-homemade-yoghurt.html
I just followed her instructions.
And because I had to go to work, I left the yogurt in a Woolies cooler bag filled with hot water bottles for about six hours, popped it in the fridge when I got home and it was fine.
I am going to make it again this week!
Yummy! Your Jam looks so smooth and delicious. I have never made yogurt but hopefully you will do a post on it and I may then give it a go :-) Mel x
ReplyDeleteWhat a beautiful colour your jelly went.
ReplyDeleteI use my slow cooker for yoghurt incubating (is that the right term?) While I'm doing the whole heating milk thing I have my slow cooker on high. I pour the milky yoghurt mixture into glass jars, pop on the lids and put them into the cooker pot. I then put a clean tea towel over the jars and then the lid. Turn the cooker off and leave for 6 to 8 hours. Then put it the fridge. Never failed doing it this way.
Kate xx
I used to use a small esky with jars of hot water and had a lot of success with that too.
If you want a really thick and creamy yoghurt you could add a couple of tablespoons of powdered milk.
Good luck. Homemade yoghurt is one of the best things.
Your photos are showing blue skies peppered with clouds, green leafed trees, fresh off the tree apples, and homemade jelly, makes long for a nice Spring day. We are anticipating a snow storm to drop 6 to 8 inch on us today.
ReplyDeleteI make applesauce every fall after we spend a weekend apple picking, and was surprised when my mother told me I could make jelly with the remnants from making the appleasauce. Not nearly as beautiful a color as yours, but I do love it on my English muffin in the morning. Have yet to try my hand at yogurt, good luck with yours!
ReplyDeleteYour apple jelly looks so yummy! This is how I make my yoghurt:
ReplyDeletehttp://jellypeachesandice-cream.blogspot.com.au/2012/08/making-homemade-yoghurt.html
I'm sure you will be able to find a yoghurt maker at the op shop:)
Good luck with it. xo
I have been using Rhondas yoghurt recipe - its easy and works every time.... and I"m even a bit slap happy with the measurements! Not as firm as bought stuff but much nicer!
ReplyDeletehttp://down---to---earth.blogspot.com.au/2011/09/yoghurt-make-it-yourself.html
The only thing I bought after a while was the thermometer just to make it even easier.
I'm looking forward to apple season now, after seeing your yummy jelly!!!!
Your jelly looks great Zara! Good luck with the yoghurt making!
ReplyDeleteSarah xx
I think it would be really lovely to have an apple tree in the garden Zara, what do they taste like fresh off the tree? Are they a bit tart? I've never heard of apple jelly before.
ReplyDeleteThank you for my lovely parcel. Proper thank you and parcel on its way to you x
Oh I think having an apple tree is just perfect. I plan to put some citrus in this year. Our house is young so a barely established garden. Your photos are beautiful. You do have a bit of a knack I think.
ReplyDeleteYour apple jelly looks so yummy! Thank you for sharing!
ReplyDeleteOh it sounds lovely and looks so so pretty!
ReplyDeleteThis reminds me of growing up in apple country as a child. Our family was often blessed with big boxes of seconds from farmer friends which mum would promptly make into flummery, crumble, preserves, puddings, pies.....
ReplyDeleteYour apple jelly looks superb!
ReplyDeleteWe make our own yoghurt and it works out beautifully. Here's our method -
Heat milk to 90 degrees, then leave to cool to 40 degrees. Dollop a spoonful of yoghurt into a clean jar, add warm milk and stir. Put on lid and wrap in something warm and wollen. Then put it into a little esky or insulated bag and add more padding to keep the warmth in. Leave it for 6+ hours or overnight. After this time, put it into the fridge.