Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
No need to let the windfalls and misshapen fruit from wild apple trees go to waste. Use them to make a delectable jelly that combines the tart flavour of apples with the sweetness of rose.
The process by which the Dionysian fruits of the earth are transformed into formally perfect Apollonian objects had never been clearer to me. I’ll never look at a jar of Smucker’s the same again.
If you are like us, you find yourself surrounded by more apples than you know what to do with. They take up less space preserved: instructions for dried apple rings and a recipe for apple jelly.
Have an apple tree? Don't miss the chance to make a wonderful jam thickener or fruit tart glaze. This recipe uses unripe apples to make a natural pectin stock, then turns the stock into a shelf-stable jelly.
