Sunday, 13 November 2011

More urban foraging

We went foraging again a while ago and we harvested some more crab apples, little red apples and quince. With so much fruit to use up I sorted out my preserving jars and got on to making more jelly for those cold days that will be coming. I mixed the green apples and quince, cut them into little pieces and boiled them with just enough water to cover the pieces. When the fruit is all soft and mushy (about 1-2 hours) spoon in a sieve with a cheese cloth and place over a bowl to drain overnight. I did the same with the red apples and the crab apple and the juice has a fantastic rosy red colour.


600ml apple and quince juice
500g sugar

Mix the sugar with the pektin. Bring the juice with the sugar/pektin to the boil and keep boiling for 5-10 minutes. Check with a candy thermometer for it to reach setting point at 105°C and test by spooning a little amount of the liquid on to a plate and wait for it to cool down. Check after a minute if it has set. If so pour into sterilized jars and let cool down.

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