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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What a great idea! It will be delicious on a scone.
ReplyDeleteI'm missing strawberry jam as BiL had such a poor crop last summer. This will have to do instead
DeleteWhat time should I call round for afternoon tea over Easter Sue🤣
ReplyDeleteAny day - I'm not doing much over Easter!
DeleteSorry forgot to put my name. It’s June
ReplyDeleteThat jelly looks delicious, and such a beautiful colour.
ReplyDeleteI thought it might be a bit cloudy but turned out OK
DeleteLooks delicious-enjoy! Catriona
ReplyDeleteI certainly will as I've no jam
DeleteFirstly, thank you for the pizza base post. I made some very successfully yesterday in the breadmaker. Secondly, whilst doing this, I noted that you can make jam in the latest design of Breadmakers. Have you ever done that?
ReplyDeleteThe recipe book for my breadmaker includes jam but I've never tried it. It looks like a smaller amount of sugar so wouldn't be a keeper.
DeleteWhat a cool frugal idea. I think I'll stop in sometime over Easter weekend, but I'll call ahead so you can put the kettle on.
ReplyDeleteThat's a long way to travel for a scone!!
DeleteYou read my mind. This morning I took out the bag of lemons and orange peel (and one lime) from the freezer, and added the last manderin oranges from the fruit bowl for good measure. Compost Bin Jelly is my next job, having made a loaf.
ReplyDeleteDon't do what I did and give it an extra 5 minutes, it has set rather well - a bit Too well. Never mind it tastes good
DeleteWell, that's something I have never done. I can tell you sure know what you are doing!
ReplyDeleteIt's a fun way to turn some bits into something edible
DeleteAdding some berries to it always turns it a beautiful colour doesn't it. Now you posted about it I'll be able to give it a miss on my blog this year. :-)
ReplyDeleteIf anyone wants to see the originator of this recipe in action instead of us two Sue's, Pam Corbin is here: https://www.youtube.com/watch?v=-jwQnlKSxQI
So that's where it came from - thank you - I'd forgotten.
DeleteJam on scones with clotted cream is wonderful. This will be a very nice Easter treat. I remember when you first made this jam and it was delicious.
ReplyDeleteVery resourceful!
ReplyDeleteI used to belong to three organisations who, three months in a row, hosted the local community senior citizen's monthly lunch. I volunteered to prepare the parsnips and carrots. Tops, tails, and peelings all went into the freezer and there soon followed vegetable wine! Waste not, want not!
ReplyDeleteYum! I think I'd like to try this!
ReplyDeleteYour jelly is a beautiful colour. I may have to give this a try once I get some bones made into broth, and veggie peeling made into broth as well.
ReplyDeleteGod bless.