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3:23 pm
Knowledegable
Wed 23-Sep-09
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I made some red pepper and tomato chutney yesterday – only the second time in my life I've made chutney! It included a pound of apples, and I happened to have discovered a recipe for apple jelly recently that uses only the cores and peel. Nothing to lose, I thought, so I lobbed the peel and cores into a pan and boiled them up. It's quite a loose set but has a lovely colour and flavour (I added a split vanilla pod while I was boiling for a set). The recipe is from here if anyone wants to try it with surplus apple debris. Don't use Ivy's method for sealing the jars though 
Incidentally I used the opportunity to try my new thermo sensor. It worked pretty well although I still prefer to use it as a guide, and use the evidence of my eyes and the saucer test as well. You can put the probe in the jam, set the temperature you want, stick the device on a metal surface with the built-in magnet, and it'll ping at you when it gets to temperature. Of course you can use it for roasting meat too. I think it's going to be really useful.
4:15 pm
Moderators
Tue 22-Sep-09
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Your Thermo sensor, does it go in the oven with the roast or do you stick the probe in during cooking?
I'll try that again!
4:24 pm
Knowledegable
Wed 23-Sep-09
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You stick the probe into the thickest part of the meat, put it in the oven, and feed the cable through the edge of the door. So the main unit is outside the oven. It shows you the current temperature and beeps when it reaches the desired temperature. I haven't tried it with a roast yet (not a great carnivore, and rarely roast meat, but when I do it is rare!)
6:15 pm
Moderators
Tue 22-Sep-09
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Ah, so the cable is longer than that shown in the link? That would make sense.
I'll try that again!
6:32 pm
Knowledegable
Wed 23-Sep-09
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Oh, yes, a lot longer than that! Probably about a metre, so plenty of room to run it out of the oven and stick the unit to a metal surface nearby.
8:32 pm
Supreme Being
Mon 21-Sep-09
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Be very careful with that cable if you have a glass door though. I used one of those sensor type thermometers and my glass door exploded - I presume due to catching on the side of the glass 
9:27 pm
Knowledegable
Wed 23-Sep-09
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Yikes! Our oven door has a central glass bit, but the rest is metal. Still haven't used it in the oven though.
8:48 pm
Supreme Being
Mon 21-Sep-09
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I think your safe then, it was the metal on glass that did it, not to mention the poor friend of ours who was stood in front of the oven when it shattered. No wonder he moved to Mongolia
12:26 pm
Expert
New members
Fri 9-Sep-11
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Veronica - I have some apple cores and peel in the freezer waiting for me to find time during winter to use them up so was pleased to see your link to the apple jelly recipe. Do you just strain the juice into a pan using a strainer rather than through a jelly bag? I dont have time or enough cores etc to use recipe now as I still have lots of chutney to make (but will have lots of cores and peel from that) so in a week or so will be looking to make this jelly.
Thanks for including it.
Maura
Learn from yesterday, live for today, hope for tomorrow.
2:30 pm
Knowledegable
Wed 23-Sep-09
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I just used a sieve. The "juice" will look cloudy at this point, but it clears when you add the sugar and boil it up. My 5 apple cores made 1 small jar.
11:27 am
Expert
New members
Fri 9-Sep-11
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Got the apple cores out of the freezer yesterday but then had unexpected visitors turn up so couldn't start my juicing until this morning - by which time everything had turned very brown. Thought I would try my luck with them anyway as had a huge bag and didn't want to waste it. Plus I added about a dozen windfalls.
I have just syphoned off a pint of juice from the juicer and it is noticably darker than normal - quite an orangey colour. Do you think it will still be ok to use or should I have dumped it once it went very brown?
Thanks for any help on this - not used up cores and peels before so have no idea if it will effect the taste or not.
Learn from yesterday, live for today, hope for tomorrow.
1:22 pm
Knowledegable
Wed 23-Sep-09
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Taste it and see! That's what I'd do 🙂 If it tastes yuk at this point, it's probably wise not to proceed further.
1:33 pm
Expert
New members
Fri 9-Sep-11
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I did wonder about that but last time I tried some neat apple juice made from red windfall apples I thought it tated a bit yuk and they were nice fresh apples! so wasn't sure if I could trust my tastebuds. I have a bit of a sweet tooth and not having any sugar added may have made it taste a bit weird to me. I thought it tasted a bit perfumey - does that make sense? But since then I have discovered those red apples also taste like that when eaten raw.
Ok, Ok, I wont keep making excuses - I'll go and have a slurp 
Learn from yesterday, live for today, hope for tomorrow.
2:59 pm
Expert
New members
Fri 9-Sep-11
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Quick update....juice tasted fine so I'm going ahead wih jelly. Wish I'd added the chillies to the steamer now and I could have made Fiona's delicious hot apple and chilli jelly......wonder if it is too late doh, I seem to be doing everything back to front today.
Learn from yesterday, live for today, hope for tomorrow.
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