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