In an unconscious attempt to add to my list of domestic hobbies I decided to learn how to make jelly this fall. I picked some apples from my neighbor’s crabapple tree, and started boiling away like a crazy person. Got some 40 half-pint jars of jelly in the end . . .
- White sugar
- Cheesecloth for draining fruit
- Clean jars
1) Prepare your apples by washing, removing the stems and cutting off the blossom ends. You can leave whole or cut in half.
2) Place prepared apples into a large stock pot and add water, just until it covers the apples. Bring to a boil over high heat; then reduce heat and simmer without stirring for 10-15 minutes.
3) When fruit is tender, pour into cheesecloth lined colander and leave to drain for 2-3 hours. RESIST THE URGE TO POKE, PRESS OR SQUEEZE the pulp to get more juice. It will make for a cloudy jelly.
a) After pouring the clear juice into a bowl, squeeze the pulp in the cheesecloth to get out more juice. This juice will yield cloudy jelly, but it is still good! I prepared it separate from the clear juice.
4) Measure out the amount of juice and make note of how many cups of juice you have. Add the juice to a large pot and bring to a boil over high heat. Reduce heat to medium and simmer, stirring, for about 20 minutes, skimming off any foam, as necessary.
5) Remove pot with apple juice from the heat. Stir in sugar (0.62 cups for every cup of juice) just until it is dissolved. Place the pot back on the heat and WITHOUT STIRRING, boil for 5-8 minutes, until jelly reaches 220°F.
6) Ladle jelly into sterile jars, and use the water canning technique.
Adapted from: http://www.seasonsandsuppers.ca/crab-apple-jelly/
today, to start the month off well i decided to make an apple pie with some sad apples that i found about the house. trouble is, i’ve never made a pie in my life. Nigella failed me, so i decided to improvise based on what i thought that an apple pie should contain.
– 2 Fiji apples
– 2 smaller type apples
– 4 tablespoons of maple syrup
– 1 tablespoon flour
– cinnamon, ground
– nutmeg, ground
– splash of vanilla
– 1/3 cup Splenda
– zest of half a lemon, and it’s juice
1. (i used some pie crusts that i found in the freezer.) line the bottom of the pie tin with a pie crust, and stick it in the freezer for about 30mins.
2. peel the apples, and then cut them into slices; removing the core.
3. then i mixed the apples with maple syrup because i had no brown sugar, but a lot of maple syrup brought from Canada. (?) also mix in flour, cinnamon, nutmeg, lemon zest and juice, vanilla, and sugar. toss it all together with a spoon.
4. for the top crust of the pie, i used a cookie cutter and cut out shapes to cover the pie.
5. take out the pie crust that you put in the freezer and pour in the apple filling. try to level it out a little if apple slices are sticking out at weird angles.
6. then i put a couple pieces of cold butter here and there on the top of the apples. not a lot. then i put the cookie cut pieces of pie crust and generally covered the pie.
7. using the white of one egg i used some paper towel (i’m a hobo and have no brush. i even had to use a can of Pepsi as a rolling-pin to roll some of the pie crust for the cut outs.) to gently brush on some of the egg white onto the top of the pie. i discovered that egg white wash is really gross.
8. place in oven at 375°F for 45mins.