Does anyone else make jam or jellies anymore?
Yesterday I made applejelly with fruit that fell off the tree and were never treated with pesticides or whatever. There were 3 varieties, in the picture is one of them.
Started by washing and cutting them the day before in quarters or smaller, skin on, core not removed; both contribute to color and deliver pectine to help the gelification.
I used around 3,5 kilo of apples. Put in a large cookingpot and just cover with water. Some let this cook, I go for slow cooking at temperature just below cooking point for 3-4 hours. The apples get very soft but don't fall apart.
Now they must go through a cooling fase where the water will get even more infused. It went in the cellar overnight. Just after the cooking I added some flavors; 1/2 teaspoon of sechuan peppercorns, 1 staranis, 5 cracked kardemom pods, 1 cinnamon stick and the peel and juice of a lemon.
Next morning, pour everything through a cheesecloth to filter and, to carefully pack and knot the cooked apples in. This package needs to be hung up so the remaining juice can drip out. If you press on the apple package the jelly will get cloudy and never be transparent! My preparation yielded 2200 grams of liquid.
Time to make the jelly. For apples, I use 800 gram sugar to 1000 gram juice, so it has to cook for a good while (1 hour for this batch!), depending on the amount of juice.
I use my own method to make jams and jelly;
I start by washing the jars and put them upright in my oven at 130°C to sterilize. The lids remain in cold water until use.
Also in the oven goes the sugar! Now start by boiling the juice without the sugar, then add the hot sugar; this shortens the cooking time and for some reason, there will be no foam on the preparation while cooking. Keep checking the gelification by putting a little on a cold plate. Then fill the hot jars, turn lid on and turn them upside down until almost cooled. This will seal the jars airtight. A nice homemade label and done. Fabulous taste on some bread or with a wildpâté or foie gras...