Homemade Apple Jelly

Oct 26, 2015

Spread on toast or biscuits, or served with pork dishes, homemade apple jelly is a sweet fall treat! Making apple jelly is easy too, and it doesn’t require the addition of pectin for the jelly to set because apples are already naturally high in pectin. However, for the best “set”, use a mix of sweet and tart, slightly under ripe apples – tart apples have the most pectin but you’ll want the sweet flavour from varieties like Rome Beauty and Fuji.

Make a few batches so you can share with family and friends, or for tucking into holiday gift baskets.

Ingredients

• 3-4 pounds apples
• 4-5 cups of water
• sugar – use this ratio:  ¾ cup sugar to 1 cup of strained apple juice
• juice of one lemon
• Cinnamon stick

Directions

1. Wash and rinse the apples and the lemon. Cut apples into quarters and the lemon in half.
2. Add the quartered apples, lemon halves and cinnamon stick to a large pot and add enough water to cover about an inch above top of fruit (apples should be floating).  Bring to a boil. Reduce heat and simmer until fruit is soft and pulpy, about 45-60 minutes.
3. Remove from heat and let cool. Strain apple mixture in a sieve lined with cheesecloth. Refrigerate overnight. NOTE: Do not press apple mixture through sieve as this will result in cloudy jelly.
4. Add the juice to a large heavy bottomed pan and add the sugar. Slowly bring to the boil, stirring to dissolve the sugar. When the juice and sugar has come to the boil remove from the heat and skim off foam. Return to the heat and using a jelly or candy thermometer, boil until mixture reaches 8 degrees above the boiling point of water: 218°F (about 15 minutes at rolling boil). Alternatively, you can use the spoon test. Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon.
5. Skim off foam and pour into warm sterilised jars, leaving 1-inch space from top of jar. Add jars to a waterbath to seal lids (about 10 minutes). Remove, and allow to cool completely before handling or checking seal.
6. Label the jars with the name and date. Store apple jelly in a cool, dark, dry environment.

NOTE: You can add more spices if desired – nutmeg, ginger, cloves, pumpkin pie spice, etc. in step 4. Our favourite addition? Chili peppers! Simply add 2½ tablespoons of chopped red chili pepper (seeds and all!) to step 1 but omit the cinnamon stick and lemon.

Roasted Pumpkin with Balsamic & Rosemary

Oct 26, 2015

It’s pumpkin season! Pumpkin slices roasted with sweet balsamic vinegar and savoury rosemary – a delicious, and easy side dish using Autumn’s favourite veggie. Makes about 4-6 servings.

Ingredients
– 2 lbs. Pumpkin, sliced
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 3 garlic cloves, chopped
– 2 large sprigs rosemary, finely chopped (about 1 teaspoon) plus use for garnish
– Coarse sea salt, to taste
– Freshly ground black pepper

Directions
1. Preheat oven to 400°F.
2. Spread pumpkin slices in an even layer on a large baking sheet.
3. Whisk together olive oil, balsamic vinegar, garlic cloves and rosemary. Drizzle over pumpkin. Toss together well to coat evenly.
4. Roast pumpkin, turning after 20 minutes, until tender and golden, about 40-45 minutes.
5. Sprinkle on coarse sea salt and freshly ground black pepper, add small sprigs of rosemary and serve.