Dessert Apple Jelly: Seasonal Recipe
This year has seen a bumper apple harvest, possibly the biggest in decades, so like many of you I've had my work cut out keeping up with the crates of apples piling into my kitchen. NAH has been most happy for me to convert a fair portion of the spoils into the pictured jars of his favourite apple jelly. As you can see all kinds of jars have been pressed into service. My apple jelly is a little different to the usual kind. Neither NAH or I are particularly big on jellies or chutneys accompanying our meat, fish or cheese*, which is the traditional way of eating them. Also when I chose my apple trees, I went for the dessert varieties as that's what we like to eat. So my apple jelly is used like jam: on bread and often accompanying peanut butter. All the recipes I have are for a savoury jelly, often flavoured with herbs such as mint or rosemary. They usually call for cooking or crab apples and so need quite a lot of sugar to sweeten them and to counteract the recipe's vinegar....