Monday, October 11, 2010

Apple Jellies

More apples you say? Yes, 8 more pounds of apples from our 2 apple trees at my parents house. By now we are sick of apple sauce, and our freezers are full of it, so I turned to a recipe that I tried once before...with dismal results.

This recipe and I have a love/hate relationship. On the love side, the apple jellies taste great (even when they haven't firmed up) and are a great alternative to more apple sauce for someone with 8 pounds of apples (this year, since I am not up to making gluten free bread each week, I am not making apple butter). On the hate side... they are horrible, horrible to make! Although the recipe (which I am going to send a link to below because both people somehow made it successfully) says that you only have to simmer over low heat for an hour. I did 6 hours with drops of hot apple napalm spiriting out of my pots. Then I put it in the oven for 4 hours. Did I also mention I put in two packets of pectin and separated the liquid into three different pots and later pans to try to reduce the amount of sauce I was trying to firm up. Wow. One small pan did firm up... AFTER 10 HOURS... but the other was still too liquid to cut. However, I ate it all (well I did send home a bit to my dad) and am trying to talk myself out of doing this again next year.

If you choose to attempt this recipe, I think one of the main things is the type of apples. I used red and golden delicious. Maybe their pectin content is too low because I followed the recipe step by step. Good luck and let me know if anyone actually makes it (in under 10 hours!)

Apple Jellies

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