Apple Jelly

All the peeling, chopping, slicing, baking has produced some delicious dishes this week. But what to do with all those peelings and cores. I guess the chickens would love them, and I guess I could share a bit. But, in the spirit of "Waste Not Want Not, I made some sweet  Apple Jelly

My Grandmother used this recipe, and the smell in my kitchen is amazing and brings back so many memories. Now I must admit this jelly, like most preserves, uses a lot of sugar, but you dont use much of it at once and it lasts a long time. It tastes just like toffee apples, and its wonderful as a glaze or served warm with a pudding or ice cream

The recipe is simple and it has three ingredients;

Apple Peelings and Cores

Lemon Juice

Sugar

• In a large bowl, cover the peels and cores with water
• It can be left overnight in the fridge or used straight away
• Pour into a pan
• Boil for an hour.
• When slightly cooled, strain through a muslin cloth
• Measure the liquid in a large pan
• For every cup of that golden liquid add 2 Tbsp lemon juice and 3/4 cup of sugar.

• Boil til temperatures reach setting point (220℉) 
• Pour into warm sterilized jars. 
• If canning..process for 10 minutes