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Apple Peel
Thu 29-Aug-13
12:01 pm
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Ambersparkle

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If I have nice unblemished Apples, when I peel them, I put the peel in a pot and simmer them down, when I feel enough is enough, I cool the liquid, then put it in Ice Cube Trays, and freeze. When you have fruit with a low setting point, you have your cubes at the ready.

Thu 29-Aug-13
2:57 pm
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brightspark
Wilts

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Great idea, Christine, I do that - only not in ice-cube trays - usually in a box or even a jamjar - and the addition of apple pectin really helps the set in my marmalade. (I make peel marmalade.) 

Top tip!   ok

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Wed 4-Sep-13
7:53 am
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Terrier
York

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I tend to chuck the apple peel and cores I. The freezer till I have enough then boil it up for either pectin or put it through a jelly bag for making apple and mint jelly, nothing goes to waste, can do the same with lemon skins.

Sun 13-Sep-15
5:19 pm
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Aly
Normandy France

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Well I came across this and thought it worth bringing back. Certainly for me. I have some small apples picked from our orchard so will be making pectin with it. How much of home made pectin is needed when making jams and marmalade?

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Sun 13-Sep-15
5:27 pm
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Toffeeapple
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I don't think I took any notice of the pectin coming from the peel and cores of the apples but then, I don't make jam so it doesn't impinge on me.  What is your next batch of jam/jelly going to be Aly?

I'll try that again!

Sun 13-Sep-15
5:31 pm
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Aly
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Marmalade needed and then it will be apple and blackberry.

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Sun 13-Sep-15
5:31 pm
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Sooliz
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Good question Aly - I don't really know, I guess it depends on how much (or rather, little) pectin is in whatever fruit you're using.

I made pectin the other day, using half a dozen small unripe apples off our tree.....I roughly chopped them and threw the lot into a pan, covered with water and simmered for about 3/4 hour.  I then strained the juice through my jelly bag, put it back in the pan and boiled hard to reduce and concentrate it a bit.  It made 2 small tubs of concentrated juice, I'd guess about 2 tablespoons in each pot, which I've frozen.  I'm intending to use one of the tubs when I make strawberry jam this coming week.....the amount of strawberries I have frozen will probably make around 4 pots of jam, I'm guessing.  It's all about experimenting, really.

learning to love veg…..except celery :-O

Sun 13-Sep-15
5:33 pm
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Aly
Normandy France

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Good point Sue. Runny jam is never wasted here as it goes to flavor the plain yogurt I make.

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Sun 13-Sep-15
6:39 pm
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Toffeeapple
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I prefer runny jam when I ever eat it.

I'll try that again!

Sun 13-Sep-15
7:07 pm
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brightspark
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A lot depends on your fruit/peel, Aly, but an option is to cook the peel in water until soft (by then probably not a lot of water left as I cook mine for a couple of hours) and then add sufficient pectin to make the marmalade with a good ratio of peel to liquid.

It isn't an exact science, but having cooked marmalade before, I'm sure you'll get it right! ok

"Work for a cause, not for applause
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Sun 13-Sep-15
7:12 pm
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Toffeeapple
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I will never attempt marmalade!  A jar of it will keep me going for more than a year.

I'll try that again!

Sun 13-Sep-15
7:14 pm
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Aly
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P has recently discovered the joy of home made marmalade and now has it on his toast instead of Nutella or peanut butter. Cheaper for me!

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Sun 13-Sep-15
7:24 pm
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brightspark
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..... and better for him, too ! ok

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
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