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
Recipes at Lottie and Doof and at Supper In Stereo
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