[Elcie]

Looking at lots of recipes in Val's book and some of the ones I like require cooking apples.  Would I be ok to use normal apples?  Does it make much difference?  I have an apple tree on my new plot and wondered if I could use the apples from that, but they don't look like cooking apples.

[The Norfolk Turkey]

You can definately use a mix of cooking and eating, eating apples dont break down as much when you stew them, so they tend to gives recipes a bit more texture (think Mr Ks Bramley apple pies!!) dunno if you can use them on their own though? Dont see why not - Id give it a spin!

[Trillium]

When I haven't enough of one, I've used a combination of cooking and eating apples. The eating apples usually get broken/chopped up a bit more so the texture is somewhat consistent. I've even used Granny Smiths simply to use up the last few that no one would eat, and they work fine too.

[Val H]

The only problem that you've got is that cooking apples tend to have more pectin than some other varieties of apple. If you test for pectin and it is under, you can adjust by either adding pectin stock, dried "sachet" pectin or liquid pectin that usually goes under the name of Certo.

[Elcie]

The only problem that you've got is that cooking apples tend to have more pectin than some other varieties of apple. If you test for pectin and it is under, you can adjust by either adding pectin stock, dried "sachet" pectin or liquid pectin that usually goes under the name of Certo.

Do supermarkets stock this?  I haven't seen any yet but perhaps I am looking in the wrong place?

[Val H]

Tesco and Sainsbury have liquid pectin in the baking section. Morrisons, Asda and some Co-ops do the dried pectin (Silver Spoon) which I find easier to use and will keep much better.

[Elcie]

Thanks Val