Thursday, August 1, 2013
Apple Peels and Cores
Spices (Fresh Ginger, Cinnamon, Allspice, Cloves, etc)
Put peels and spices in to a large pot and cover with water, simmer for about an hour.
Pour into a jelly bag and let drip overnight, do not squeeze or you'll get a cloudy jelly.
Add citrus juice and measure liquid, bring to a boil and add equal amount of sugar. cook until jelly reaches set point (220 degrees F).
Boiling water bath process for ten minutes.
Yield depends on amount of peels, liquid and juice used.
(rough approximation of the much more detailed recipe here: http://creatingnirvanatoday.blogspot.com/2010/10/compost-heap-jelly.html
also inspired by: http://www.craftster.org/forum/index.php?topic=275484.0 and http://figjamandlimecordial.com/2009/04/01/compost-jelly/ )
31.6 oz apple peels and cores
8.2 oz orange peels (~2 large oranges)
.7oz knob peeled ginger, sliced
48 oz water (6 C)
1/4 tsp ground cinnamon
1/4 C lemon juice
3 1/4 C sugar
got 4 half pints
smelled like Christmas while cooking, tastes like fancy apple pie with citrus notes.
48 oz apple peels and cores
34 oz citrus peels (some lemon, mostly orange, one grapefruit)
82 oz water (10 1/4 C)
1/3 C lemon juice
got 6 C total liquid, added 6 C sugar
got 7 half pints and 1 pint plus a little extra
smelled wonderful, maybe too much citrus/grapefruit, a bit bitter.