![]() ![]() Hi Tim – your recipe is circulating on pinterest! (that’s what brought me here) I haven’t tried it yet (definitely going to!), but after reading all your comments, I have an idea about what might be causing some jellies not to set: humidity. Like the strongest, tartest jellies you could imagine. Then cooked and cooked, stirring frequently at first and then all the time for the last half hour, until the mixture was really thick. Boiled them up, then sieved to get the stones out. Again, I had about 2lb weighed with their stones. (Small, very strong-flavoured British plums). Then it set beautifully and tasted great.Įmboldened by this success, I tried the same trick with damsons. I simply heated it up again next morning and then cooked it some more, until it didn’t flow back when I dragged a spoon across the bottom of the pan (I was stirring constantly). I think it may have been because I was using eating apples not cookers. I don’t have a food mill so once the apples were soft, I used a hand blender to get the mixture as smooth as possible and then sieved it – which was easy and only took moments.Īfter the specified hour, the mixture didn’t set even left overnight. After ruthlessly cutting out any bad parts, I had 2lb of nice pieces of apple including skin added the other ingredients as specified. ![]() I tried making these with windfall apples from our own tree. To be sure, you can chill a small amount on a plate in the freezer. The puree is done when it holds a mounded shape. Scrape the bottom of the pan while stirring to make sure nothing is sticking and burning. As the mixture cooks and reduces, it starts to thicken and bubble. Simmer over low heat, stirring often, for about 1 hour. Return the puree to the pot and stir in the sugar and lemon juice. Pass the mixture through a food mill or sieve. In a large pot combine the apples and the water and cook over medium heat until soft, about 20 minutes. Line pan with parchment and lightly oil parchment. Start by lightly rubbing an 8-by-8-inch square baking pan with a flavorless vegetable oil (canola or safflower). 3 pounds of apples (about 8), washed, quartered and cored.The next day you are rewarded with perfect little blocks of farmers market apples. We saw Wendy and Lucy, which was a truly incredible film. ![]() In our case we went to the Chicago International Film Festival. The apples get cooked until they are a soft mess and your home smells like apple cider and autumn.Īfter some more cooking of the apple puree, you spread it in a pan to cool and then you go about your life. There were so many to choose from so I think I ended up with 4 varieties-Northern Spies for sure. I started off with a variety of apples from the farmers market. If nothing else, it is good to add new skills to your cooking repertoire. It also makes me feel connected to the rich history of cooking and preserving that came before me. Like canning, this sort of recipe, which preserves a seasonal product, feels like a good use of resources and makes me confident I can prepare for the future. These little treats are supposed to keep for up to a year. There is something about the preservation of food that makes me feel really self-confident and capable. It is a real treat to watch a few pounds of apples slowly turn into squares of candy. Like all of Alice Water’s recipes this one is simple, allows you to utilize local, seasonal ingredients and is delicious. I was inspired by a post over at Supper in Stereo to try these Apples Jellies, a recipe from one of my favorite cookbooks The Art of Simple Food. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |