I'd been saving apple and pear peel for about 6 weeks and popping in the freezer, until I had a big bag full. I added the bag of raspberries that were put in there last summer before I found the dry weather had made the raspberry seeds very hard. My jam pan was full .
When everything defrosted and settled down in the pan I added about a pint of extra liquid and cooked until it became a pulpy mixture.
Then strained through a jelly bag all day. The basin of juice was put in the fridge overnight and next day warmed up, sugar added and boiled until setting point. It didn't make a huge amount but as I have no jam it will be handy.
I'll use some of the jelly when I make scones soon - for Easter perhaps- and get some clotted cream to go with them for a treat.........sounds like a plan!
I made this a couple of years ago using blackberries and peel, I think the original idea for this came from Sue in Lancs - Thank you - it's a fun make.
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