Enjoying then preserving our apple crop

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With our first good crop of apples this year, there have been plenty of apple-based recipes. This includes a delightful apple and marmalade cake from River Cottage: Fruit every day!, plenty of apple crumbles, apple pies, and the like.

Still, two people (even with friends) can’t easily get through four buckets of apples. So onto preserving!

I started by creating some jars of apple and mint jelly, using a recipe from Preserves: River Cottage Handbook No.2.

Apple and mint -- yum!
Apples and mint — yum!
Straining the liquid overnight, to form the basis for the jelly
Straining the liquid overnight, to form the basis for the jelly

The apples are cooked down whole, pips and all, until soft. The pulp is then strained through a muslin cloth (or equivalent) over night. The resulting liquid (thick with pectin) is then cooked with sugar until it sets (this took a bit of convincing!). The result is a light jelly with an enjoyable hint of mint — perfect for roast lamb!

Another pile of apples, ready to be processed
Another pile of apples, ready to be processed

I then moved onto apple sauce. I hunted through my collection of cookbooks, and Canning for a new generation had the simplest and easiest recipe (most of the other ones involved whole days of cooking down the fruit!).

The apples cooked down to a soft pulp, skin, core, pips and all
The apples cooked down to a soft pulp, skin, core, pips and all
Passing the apple pulp through my passata machine, to create a smooth sauce
Passing the apple pulp through my passata machine, to create a smooth sauce

Again, the fruit is cooked whole until soft. It was then passed through my passata machine, which separated out all the pips and skin. The pulp is heated until boiling, and then put into mason jars. These are processed in hot water until properly sterilised.

The final preserve was a straightforward fruit wedges in syrup, using instructions out of Ball Complete Book of Home Preserving. This was the quickest process of all: peel and core the fruit, and cook briefly in a light syrup. Then jar and process in a hot water bath for 20mins.

Filling the pantry with apple-related produce.
Filling the pantry with apple-related produce.

I’m pleased with my collection of apple preserves, and I’m looking forward to using them throughout the cold winter days to come 🙂

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One thought on “Enjoying then preserving our apple crop

    kmfinigan said:
    May 11, 2015 at 1:11 pm

    Oh, I 100% feel your apple pain! We are in the same boat, 2 people at home with hundreds of kilos of apples, and even with giving away a good half of them, we have more than we can use. We stick to pies, but this year we have also experimented with cider – about 50 kilos of apples made about 10 litres of cider, so its a good way to use a lot quickly! http://bit.ly/1Cc276Y

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