apple and ginger jelly
A good recipe to deal with those early windfalls that break your heart.. you thought you had loads of apples coming, then a summer storm knocks half off the tree before they are anything like ripe. I used apples about the size of a golf ball - very sharp. Even if you don't have an apple tree - you are likely to be able to collect these from those who do.. as these immature apples are seen as useless.
The jelly can be used in the same place as you would marmalade.. and the ginger pieces give little explosions of hot ginger in the sweet appley jelly.
2 lbs immature windfall apples
1 litre of water
white sugar - about 1 lb
5 lumps of stem ginger (the kind you get in syrup - save the syrup for other recipes)
Wash the apples and chop them up, skin core and all. Place in a large pan with enough water to cover. Cover and bring to the boil then simmer until all the fruit is soft and mushy - 40 minutes or so.
Put the lot in a jelly bag and allow to drip overnight, do not squeeze the bag.
The next day, measure the juice, and then put in a pan with an equal volume of sugar. Bring to the boil then boil rapidly until setting point is reached. Meanwhile, chop the stem ginger as finely as you would like to find it on your toast. Once setting point has been reached, stir in the ginger bits and then wait (anxiously if you are like me.. worried it will all set in the pan) for 5 minutes (to stop the ginger bits all ending up at the top) and then pour into your sterilised jars.
I found 2 lbs of apples gave 2 medium sized jars of jelly.
instead of adding the ginger, add 1 teaspoon of cinnamon and 1 teaspoon of mixed spice. The lovely clarity will be lost, but it will become dark amber, delicious on hot toast or in steamed jam sponge pudding
©colour it green 2007