Allotments 4 All

My little apple tree fell over on Sunday, a combination of the weight of the apples and the very soggy ground - had to pick approx 3/4 of the apples to be able to stand it back up again - that was nearly 30lbs of apples, so in the last four days I have been making jelly, apple and rhubarb, apple and plum, apple and damson and apple and blueberry jellies.

Bit oif an experiment, but seemed to work:

2lbs of apples to every 1lb of other fruit - chopped and gently boiled to a mush!

Strain through jelly bag or sieve - at least 8 hours

measure the liquid, and add 1lb sugar to every pint and quarter liquid - boil rapidly for approx 30 mins, until setting point reached, pour into sterile jars, pop on lids

Some fruits make a good savoury accompaniment, others for use like jams - gonna try apple and cranberry tomorrow, and maybe apple and rosemary!!


Kathi

prink you could make savoury herb jellies.  I make my own mint jelly, but you could also make rosemary or parsley jelly.   The apples provide the pectin to enable the jellies to set.  If you want further information, I could post recipes.

valmarg

Yes please Valmarg - I've got loads of apples & need some ideas.

Oh yes, I have made apple and mint, apple and sage and apple and rosemary jellies.  I coursely chop the apples and put them in my preserving pan along with a lemon or 2, a splosh of water, a bunch of the chosen herb and cook gently until completely mushy, then let it drip drip drip through my jelly bag overnight.  The next day I measure the liquid and for every pint of apple juice I use a pound of sugar.  Pour it into the clean pan and cook rapidly until setting point is reached.  At that point I add a nice handful of the chosen herb, finely chopped, stir it in and then pour it into sterile, warm jars and seal.  You can add food colouring if you like bright green jellies, but I like the natural colour.  Hubby loves the mint, so did my Uncle and had it on his toast every morning!  The rosemary jelly is great smeared on a leg of lamb when it has about 30 minutes to go, gives a lovely glaze, and the sage is great with pork.

This is the recipe I use for Rosemary Jelly.  To make any other herb jelly, substitute the rosemary with mint, parsley, etc.

ROSEMARY JELLY

5lb cooking apples
2 pints water
2 tablespoons fresh rosemary leaves
2 pints vinegar
granulated sugar
green food colouring (optional)
chopped rosemary

Wash and roughly chop the apples.  Put in a large saucepan with the water and rosemary.  Bring to the boil, then simmer for about 45 minutes until soft and pulpy.  Stir from time to time to prevent sticking.  Add the vinegar and boil for 5 minutes.

Strain through a jelly bag or cloth and allow the juice to drain for at least 12 hours.  Do not squeeze the hag or the jelly will be cloudy.  Discard the pulp.

Measure the extract and return to the pan with 1 lb sugar to each pint of extract.  Stir until the sugar has dissolved, then boil rapidly, without stirring for about 10 minutes until setting point is reached.  Skim the surface with a metal spoon.  Add a few drops of colouring and chopped rosemary (to taste).  Pot and cover in the usual way.

valmarg

Ooh - the recipes for Herb Jelly sound yummy!

Can I substitute dried herbs, as I only have Basil in the garden?

I have made some chilli jelly, (from EJ's recipe) as well - very yummy!!!!

Kathi

I do Rosemary, Garlic and Apple jelly! YUM with lamb too!

I have never added vinegar before.....interesting.

Have one herb jellies in the past, but the fresh herbs added at the end all float at the top of the jelly.
Any ideas how to stop that happening?

I give them a gentle shake as they are cooling Tin.  Sometimes if it is a really good set I find it sets as I am pouring it in  and then the herbs are well distributed.

Quote from: EJ - Emma Jane on August 24, 2007, 12:45:52
I have never added vinegar before.....interesting.

I use distilled malt vinegar.  It gives a sweet and sour edge to the finished product.  Herb jellies can be a bit too sweet without it.

valmarg

Quote from: Tin Shed on August 24, 2007, 13:31:05
Have one herb jellies in the past, but the fresh herbs added at the end all float at the top of the jelly.
Any ideas how to stop that happening?

Are you sure the jelly has been boiled enough to reach setting point?

I hate to try to teach another Hectare how to 'suck eggs', but when I make jam or jelly I put several small plates in the fridge.  When the jam/jelly has had the required boiling time I put a spoonful of mix onto one of the cold plates and leave for a minute.  After a minute drag your finger through the mix.  If it wrinkles up, setting point has been reached, if it doesn't it needs to be boiled a bit longer.  Keep testing at intervals

If it has reached that stage, I would leave it to cool a bit, and give a good stir before potting up so that the herbs are even;y distributed

valmarg

I find that turning the jars upside down and back again every half hour or so does the trick for some jellies. But be careful as they get to the cooled stage, it can be possible to incorporate HUGE air bubbles into the jelly when turning  ;D

Maybe it's just me, but haven't often been able to do the plate/wrinkle trick with jellies - jams yes - but jellies don't seem to work that way for me. I do make lots of them, but tend to rely on temperature then drip test.

I think it was redcurrant and rosemary I made and all the rosemary ended up at the top. It had set well and tasted good, but as I tend to serve it straight from the jar [disgraceful habit  - I know!!!!!] all the rosemary bits went to the first people to help themselves. I will try leaving it a while and stirring next time - don't think I am brave enough to tip the jar upside down.