Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Maryann on November 20, 2011, 14:39
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Hi everyone - I'm looking for some help with a jelly recipe.
I have the apple juice already extracted from a batch of leftover cores, peel, and windfall apples. I used my steam juice extractor and got 1 1/2 pints of juice ready to make some jelly.
I wasn't too sure if the cores etc might have been a bit brown to make a nice juice so I didn't risk adding anything like chillies to the batch until I had tasted it. The juice tastes fine so now I have the choice of either just making plain apple jelly or trying to add something to the juice and hope it sets ok and with the flavour.
I have a jar of 'Very Lazy' red chillies in white wine vinegar - already chopped and prepared to use. Do you think I could add these to my juice and then proceed to next stage and make jelly or do you think it would upset the mix altogether due to chillies being in white wine vinegar?
I also have some dried chilli flakes which might be a better option.
Any thoughts or advice please?
Thanks as always.
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I wouldn''t add either.
I think the vinegar will stop the set and the dried chilli flakes stay as hard lumps..cos that's what I tried last year :(
You could try using the flakes in a muslin/cheesecloth bag so the flavour and hopefully colour get into the jelly, but you'd remove the bits at the end :unsure:
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Ah - that's what I feared :(
Thanks MOS, I just needed to ask as I would hate to waste my apple juice messing around with it. I'll just make up some apple jelly - will still be really useful and get used lots.
Cheers
M.
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Another time you could add fresh chillis when you are juicing, as then the flavour will be in it throughout.
They shouldn'e make it go brown at all, but might be a slightly different colour to the juice just with apple of course.
Try a small batch first perhaps
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Another time you could add fresh chillis when you are juicing, as then the flavour will be in it throughout.
They shouldn'e make it go brown at all, but might be a slightly different colour to the juice just with apple of course.
Try a small batch first perhaps
I will try to do it right next time. I knew I should have added chillies from the start but didn't because I wasn't sure about the cores and peel being very brown and thought I might have to discard juice if it didn't taste nice and didn't want to waste the chillies.
In the end I did try the chilli flakes in a bag but it didn't work. I have just potted up 4 very nice smallish jars (2 x 8 oz and 2 x 4oz) and the colour is lovely and it tastes very nice and apple-y so I'm not disappointed.
As it happens we have pork steaks tonight so the little bit of leftovers from the maslin pan will be give a trial run in about an hour :D
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Enjoy :D
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I'm probably a bit late here!
You could add crushed dried chilies.
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I'm probably a bit late here!
You could add crushed dried chilies.
They can go a bit chewy though :unsure:
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Thanks everyone, your replies are most welcome.
For once I did actually have all 3 types of chilli available - dried flakes, fresh green ones and the very lazy brand of fresh chopped ones in white wine vinegar but I just hadn't a clue if it was too late to add them. Having tried to infuse the juice with the flakes and failed I will be sure next time to add them from the start as this seems to give the stronger flavour (from feedback I have received).
Thanks again - where would I be without you :)
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If crushed small enought they are fine. If you can disperse them evenly they look really good.