apple jelly

See the other video, next after this one but made earlier.
I first heard about this amazing apple juice product in Michael Phillips' great book 'The Apple Grower'. Basically, if you reduce 5 litres of apple juice to 1 litre by slow boiling (do it outdoors or the house will steam up) it turns to a sticky, tangy wonderful marmaladey like preserve that you can spread on bread, waffels, pancakes or whatever, add to gravies or cakes, serve like redcurrant jelly with orast duck or pork etc, and generally use to produce a bit of sunshiney orchard memories from the larder through the darker months of the year until apples come again.

This is the first time I got actual apple jelly, previously it went to something more like dark brown treacle, 'apple molasses'. great too.

Cautions, if you do iot over a smoky fire, it will tase smoky, (not necessariloy a disaster) if you stop stirring and wander off for 5 minutes during the later stages of the evaporation process it may stick to the bottom of the pan and burn (this IS a disaster).

Wiorth a try if you have the inclincation and the equipment, a large wide evap[oration pan and a gas fired barbecue or similar.

As for selling it, too bad-due to the great amount of time and energy used in production, it would need to be £10 a jar to be economic, which nobody will pay, so its just a little for ourselves. But for an off the grid homesteader with long winters, a decent stove and time on your hands, its a good idea. Thanks Michael, see his book

Category:

Education

Tags:

• apple
• jelly

[Teorispa]

Now there's something new to take to market! A fine solution for those apples that don't quite make the grade of perfection "un-squashed".

[stephenhayesuk]

agreed great 'waste stopper' but due to the time and energy cost unless you had loads of both to spare, a realistic cost at market would be comparable with maple syrup and I doubt if folks would pay it.

According to Michael Phillips whose US book 'The Apple Grower' revealed this to me, it sets better when done with very fresh juice, its more likely to go to 'apple molasses' if the juice is a few days old. due to pectin.

I'm no expert on this, read. 'The Apple Grower' for fuller account..

[IridescentEye]

An old aunt of mine used to make crabapple jelly, which was great. Hope it sets for you (assuming that's your intention).

[stephenhayesuk]

crab apple jelly is a great product, but different. With crab apple jelly (and you can use Bramley apples as an alternative) you boil the chopped apples for an hour or so, then strain the liquid through a jelly bag overnight and then boil the resulting fluid with added sugar. I wont give quantities, you can Google a recipe. This is really nice, you can add sloes or elderberries for extra colour and flavour, but its a different product to apple jelly, or apple butter, made by reducing juice.

[mirawimmer345]

very entertaining =)) thanks for posting keep it up .. god speed

[SamuelitoRubio]

Haha, that looks worthy indeed. Going to be a few years before my first 10 trees of last spring procuce anything that wonderful.

[andrewnorris1]

The proof is, evidently, in the tasting! Great idea.

[MadBadVoodo]

We call that Apple Butter in Ohio.

5/5

[gocrazy4u]

Looks great! Thanks for sharing!

[ggmorvaj]

This is a bit like Canadian "Apple Butter",except it's made with apple juice(not puree).

I have to admit, yours looks a lot more appetizing than ours. (Apple Butter looks like something u scrape out of a baby's diaper.)

But yours is lovely & translucent.

...Actually, boiling down 5x isn't so bad....when we make syrup, we've got to boil sap down 40x (I'm not kidding you.)

Do u know why it turned out better this time than last time?(It really looks amazing)