Part of me is grossed out by the whole apples and part of me is glad the compost bins are here.
The raspberries are really vibrant.
Yo, Dear Reader, I promised you I’d share the recipe if it worked, really I should be leaving these in dusty presses to be long forgotten and rediscovered in the colder months, but who has time for that in this busy age? No, no, it’s all about speed, that’s why this recipe takes…a really long time? Ahem, anyway, it worked, whether it constitutes a Fruit Cheese I’m not sure of, there’s a very different texture here and it is solid, but I’ll call it a jelly and save confusion and potential mislabelling.
This took nearly half an hour of smushing and squeezing. Worthwhile, but slow.
A slow simmer, everything about this recipe is laid back.
The big difference here is that we’re using sugar and not jam sugar, the apples are providing the pectin, but what’s really unusual is that the apples aren’t stained through a fine bag, they’re pressed through creating a very silky smooth puree rather than a liquid, this makes this jelly very differently textured from a smoother jelly and makes it feel more than the sum of its constituent parts. We’re also excluding the lemon and the butter, the fruit scum seemed to clear itself thanks to all the stirring, but if it was bad you could skim, but that’s an aesthetic consideration, I’m not fussy that way. This just takes a lot of time, leave aside an hour or two and be prepared to be very confused as to when it’s cooked, I added the testing step because it really doesn’t change all that much ones it re-thickens and you’re left with a pot of simmer sauce and no clear idea of where anything ends. This is why you come here, Dear Reader, the honesty and the information the cook books often fail to include, we cooks and bakers aren’t omniscient and shouldn’t have our recipes make us appear so.
It looks grainy, but it’s so smooth.
Pop a spoon in, pull it out and it just stays in one firm piece, take a bite and it melts.
There isn’t much in the cooking, just time and patience, Dear Reader, and the best part is you could get all of this, sans sugar, wild, or from your own garden, mine is a mix, the raspberries are mine, from frozen and the apples came from a friend. The taste of the fruit matters as even with the sugar you’ll have the texture and sourness of the apples and the tartness of the raspberries balancing everything out. It really is so tasty, it could work as well savoury as sweet, there’s just enough of a balance of savoury and sweet here to have the flavour scales tip depending on how you serve it. A lot of these preserve recipes are for using up Summer fruits, really it’s probably the reason they exist in the first place to preserve the taste of Summer for the colder months, it’s far too easy to pick up a jar of jam all year around so recipes that create something that can’t be bought are far more worthwhile then straight and simple versions, though fresh will always top store bought in my eyes,er, mouth…ummm. I have a few more recipes waiting on fruit to ripen, so, Dear Reader, you will just have to wait a while until they and I are ready. Until later, take care.
I have people I make Jams and Jellies for, it’s keeping a family tradition alive.
750g Cooking Apples
Sugar As Needed
Place a plate or saucer in the freezer before starting.
Use strongly flavoured fruits.
1. Cut up the Apples without Coring or Peeling and add to a large pot, add just enough water to cover the base then cover and cook gently, stirring occasionally, until the Apples are soft.
2. Add the Raspberries and cook uncovered until everything can be mashed to a pulp.
3. Rub the Pulp through a fine sieve and return to the pan and cook until as thick as possible.
4. Weigh the Pulp and add equal weight in Sugar to the pan, cook on a gentle simmer, the Sugar will cause the mixture to loosen, cook at least until it thickens again. Cook for around 15-20 minutes, stirring frequently, being careful of burning.
5. Drop a little of the mixture on the chilled plate and if it sets as a solid soft mass then it’s ready, if a thicker set is desired cook for longer.
7. Wet Clean Jars and heat in the microwave for one to two minutes until dry. While they sterilise soak the lids in boiling water for a minute or two. Pour the warm Jelly into the prepared Jars while they’re hot then screw on lids and let rest at room temperature overnight.
8. Store in a cool dark place and refrigerate once opened.