Apple jelly

After a very busy end to 2017, I was left with just a few jars of chutney and jelly and no marmalade or jam for sale. So, in the early months of 2018, I have been restocking the larder.

So far, I have made my Apricot apple and hazelnut chutney and Lime marmalade and today’s job is to start a batch of apple jelly. These apples are being cooked up with some white wine vinegar and lemon zest. When the apples are soft, I will strain them overnight and then add sugar to make a savoury jelly to which I’ll be adding chillies. I will also be making another batch which will have mint added to it instead.

When ready, some of these will be delivered to my local butcher in Southborough, for them to sell. I will also keep a few to sell at Farmers’ Markets in the coming months. If you would like to buy any, please contact me via Facebook or email.

Thank you for reading.

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