Compost Heap Jelly

1. 1

   Put the apple cores and peel and the citrus peel into a saucepan.

2. 2

   Add sufficient water to cover (youll probably need about 6 cups).

3. 3

   Bring to a simmer and cook slowly for 45 to 60 minutesthis softens the fruit and releases the valuable pectin.

4. 4

   Turn the fruit into a jelly strainer bag or piece of cheesecloth (see p. 33) and leave overnight to drip.

5. 5

   Measure the strained liquid and allow 1 cup of sugar for every cup of juice.

6. 6

   Return the juice to the pan and add the orange, lemon, or grapefruit juice, if using.

7. 7

   Bring to a boil, then add the sugar.

8. 8

   Stir until dissolved, then boil rapidly, without stirring, until the setting point is reached (see p. 41), about 10 minutes or so.

9. 9

   Remove from the heat and stir, always going in the same direction, until all the surface bubbles have disappeared.

10. 10

    Pour into warm, sterilized jars (see p. 21) and either swivel or tap the side of the jars to remove any remaining bubbles.

11. 11

    Seal in the usual way (see p. 22).

12. 12

    Use within 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.