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Apple habanero jelly trial 2:
I made the same recipe using the crab apples I foraged a few days ago.
The crab apples worked much better. I still had to boil the sieved apples for about 50 minutes to reach the gel stage. Ended up with 500 ml. of jelly (4 125 ml. jars) with a much more vibrant red colour and as a bonus when I filtered the finished jelly through cheesecloth I saved the 'habanero applesauce', about 300 ml., filtered out.
Apple habanero jelly trial 2:
I made the same recipe using the crab apples I foraged a few days ago.
The crab apples worked much better. I still had to boil the sieved apples for about 50 minutes to reach the gel stage. Ended up with 500 ml. of jelly (4 125 ml. jars) with a much more vibrant red colour and as a bonus when I filtered the finished jelly through cheesecloth I saved the 'applesauce' filtered out.
By Suvir Saran,
