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.
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!)
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.
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.
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.
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