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I always freezer down any apple cores and peelings, so today, in the interests of clearing the freezer out, I made chilli blackberry jelly. 500g frozen blackberries, cooked together with 2 dried chocolate habeneros and sieved to remove the pips. The resultant juice was added to the pectin stock from the apples, (1kg apples stuff simmered with 600ml water), to make a lovely jelly.
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I could not live without a garden, it is my place to unwind and recover, to marvel at the power of all growing things, even weeds!
Now a little Shrinking Violet.
http://potagerplot.blogspot.com/ -
Apple cores
I agree - jellies are a great way to make use of leftover apple cores and add extra flavour to your jellies, as well as providing that vital pectin!
I made a blackcurrant jelly last summer and it's absolutely divine. Goes great with lamb and also makes a nice rich red wine and blackcurrant sauce. -
I very much like the idea of not wasting the apple peel and core- brilliant idea ( and I LOVE chilli flavouring too!)
Yum!
"Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
Location....Normandy FranceComment
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Thank for this Barley sugar, didnt think about freezing cores and peel. Theres a river cottage recipe I fancy but didnt think I woud ever get enough core and peel for it. Thanks!
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Chilli blackberry jelly, now that sounds really good!
Really great gardens seem to teeter on the edge of anarchy yet have a balance and poise that seem inevitable. Monty Don in Gardening MadComment
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