Smoked Paprika Chutney No it's more like Ketchup

I spent a few hours in the garden over the weekend.  Clearing vegetable plots in readiness for next year.  

I have pulled out the last of the marrow and courgette plants and did a quite a bit of weeding. The squash and pumpkin plants did not do well at all, so they got pulled out too. 

These are the last courgettes, some with flowers in tact.  I will be chopping and then roasting them in the oven with a little oil and seasoning, and then dousing them with a squirt of fresh lemon juice to be served as a side dish.

The red tomatoes in the greenhouse are still coming along.  Soon there will be no more red tomatoes, just greens ones. I will have to pick up some jars, so that I can make green tomato chutney. 

We also have some rainbow chard in the garden plot. 

My husband, who I affectionately call D on the blog pulled out the last of the rhubarb stalks. I thought they may have been too far gone, but apparently the season ends September.  They appeared and felt okay, so I chopped them up and put them in the freezer in readiness for winter Rhubarb Crumbles.  We also have some cooking apples, which are also getting the same treatment, peeled and chopped and then transferred to the freezer.  I have also made some jams and chutneys (see below)

This was supposed to be Apple Chutney, however the apples turned to pulp, that it was more a thick sauce like ketchup, than chutney. Also I could not find sweet paprika, so ended up adding smoked paprika which of course overwhelmed the whole thing.  So we will be eating this with vegetarian sausage rolls. My husband was so convinced that there were tomatoes in this, because it is so red, but the red is coming from the smoked paprika.  

Smoked Paprika Ketchup
Adapted from this recipe. Please note for the above recipe, I made the mistake of using smoked paprika in place of sweet paprika.  Also please feel free to include or omit the raisins.

My contributions to Harvest Monday seem to be every other fortnight, but at least I join when I can and I am pleased about that.  Harvest Monday is hosted by Dave who blogs at Our Happy Acres.  

Oh we also have some black kale and curly kale.  It seems to be having a second lease of life, with new leaf emerging free of pests.  So I may still get to enjoy some homegrown brassicas.  For those of you interested, I also host a vegetarian #EatYourGreens vegetarian food event, Just follow this link to see how you can participate. 

Spiced Butternut Squash and Golden Raisin Chutney

This Mildly Spiced Butternut Squash and Golden Raisin Chutney was scrummy.

I don't really like sweet relishes or chutneys , but this one was very reminisce of the Red Chili Spiced Pumpkin Chutney I made a long while back and I loved it.   

I made this Spiced Butternut Squash and Golden Raisin Chutney over the weekend as I had picked up two squashes at a bargain price, after filling the sterilised jars I had a little left over - they call it cooks treat or cooks perks, but it was plenty for me to share with D.  We had it in the evening with cheddar cheese crackers that we had left over from Christmas and New Year.

Taking of  crackers, someone at a works bring and share food day bought in some homemade Iced Custard Square Slices, what some of you may call Iced Vanilla Custard Slices.  I've been wanting a recipe for this for a long while as its one of my Dads favourite sweet treats.  He has a thing for cold set custard, as his other favourite Sweet treat is Custard Nutmeg in Shortcrust Pastry Tarts.  I had a slither of one of these Ice Custard Square Slices and noted the pastry base was actually made from Jacobs Crackers, not puff pastry.  I was both amazed and bemused.  I do prefer proper pastry, but some people would not notice the difference.  I asked for the recipe from the person who made it and she laughed as she wrote it down for me.  Telling me it was one of the world's easiest and economical recipes.  I hope to make it soon for my father and see what he thinks.  

Anyway, back to this Spiced Butternut Squash and Golden Raisins Chutney, I also adored the colours so much: like golden embers from a log fire not only warming your cheeks but your belly too.  I am sharing this with #CookBlogShare hosted by Easy Peasy Foodie.
Other Chutney Recieps You may like
A Seasonal Veg Tables Spiced Apple Chutney
A Seasonal Veg Tables Fiery Scotch Bonnet Apple Chutney
Green Gourmet Giraffe - Tomato Kitchen Sink Chutney
Little Black Fox 's Carrot and Chilli Chutney
Little Black Fox's Mango Chutney

Apple Crump Scrump Slice

Last year when I was given a bag full of foraged apples by the neighbours, I made lots of tasty sweet things.  

Devon Apple Cake which was absolutely delicious.  D loved it more than me, for him it was a proper cake made with eggs and butter. 

Then there was Apple Snow Crumble which we had with cream and then custard, then came Johanna's Apple Slices.  

I've had Johanna's Apple Slice bookmarked ever since I saw it. Not only did it sound sumptuous, the recipe was even simpler.  But there was something about it that reminded me of a recipe called Apple Crump that I used to make all the time when I lived in Glasgow with the windfall apples from my small back garden.  I never blogged about it because it was not the prettiest to photograph, but it was one of the most easiest and most delicious apple dessert recipes I had ever had, of course I regret now not blogging  and sharing it, something so delicious worthy of recognition should not have been kept hush hush.  

The original recipe for Apple Crump recipe was showcased by a contestant called Janet Jones on Britain's Best Dish.  Even though the recipe was super simple, I had safely tucked away the scribbles of the Apple Crump recipe in the breadmaker instructions booklet, but in between moving to Wales from Scotland, it has been lost.  I was really gutted.  I could not find the recipe on the internet either.  I found this very strange as after appearing on Britain's Best Dish, the Apple Scrump recipe was very popular with lots of foodies raving about it. The only reference on the Internet that I could find to the Apple Crump recipe was on a cooking forum.  I have written the recipe below full credit to Janet Jones for those of you like me who loved it.  

Although Johanna's Apple Slice reminded me of the Apple Crump, its very different in more ways than one, but lets not compare and agree they are both delicious in their own ways. 

The Apple Slice was everything I had imagined, it was delicious, even D thought so.  We enjoyed it so much that we have had it twice last year and I know we will have it again come the apple season in the UK. 

Johanna through her blog Green Gourmet Giraffe: A Vegetarian in Melbourne continues to inspire me.  I don't want to gush, but she is truly exceptional. I think I may have cooked more recipes from her food blog than any other and have no doubt that I will continue to do so. Johanna will be celebrating 10 years in blogosphere and her blog has remained humble, down to earth and honest and I love it. Please do pay her a visit if you are not familiar with her at Green Gourmet Giraffe.

Sweet Parsnip, Apple, Berry and Hazelnut Crumble

A couple of weeks back I made a Parsnip Pie with Edible flowers, I have also been tucking into a bowl of Parsnip Porridge for those days when I have been home alone for breakfast.

This time I am sharing with you home-made Parsnip, Apple, Blueberry and Hazelnut Crumble. On one of the evenings we had this with custard, on the other it was simply with cream.

What I love about this Root vegetable crumble recipe is its versatility.  You can easily swap some of the ingredients to reflect the seasons or your taste.
In place of the carrots you can have Swede, beetroot or carrots.
The golden caster could be demerara sugar, coconut sugar, honey, maple syrup
Nuts - walnuts, pecan, almonds 
Additional spices, nutmeg, ginger, mixed spices, 
And of course you can veganize it too.
Just experiment. 

Pear, Apple and Ginger Crumble

My husband picked up two bags of pears a couple of weeks back, I have to say I don't like it when he does this, as he never eats the fruit fresh and it sits there, for days, no for weeks going dark and very soft.  I often think its a ploy on his part.  He knows I won't let the fruit go to waste or even the compost bin, and secretly wishes them to somehow magically be transformed into cake or some other sweet thing, and often his little fairy grants his wish.  I wish my little fairy would make me cake!

Anyway, I did originally have intentions on making this Savoury Pear, Blue Cheese and Walnut Tart, and still may do as I still have half a dozen brown freckled pears left over, but at the weekend I ended up making a belly warming Pear, Apple and Ginger Crumble.  

Its been a long while since I've made a pear crumble, the last time was in my first year of blogging and it was with hazelnuts.  This was different in that it had no nutty crunch, but it had warmth and a little fire from the fresh ginger.  I served this golden pear, apple and ginger crumble simply with some home-made custard, but cream or ice-cream would have been nice too.  

Nessie's Crock Pot Apple Butter

I got given a bottle of fresh Pear and Apple juice, along with some cooking and eating apples.  I have to admit, I hardly got to drink either the Pear or Apple Juice as some of my nephews and nieces came over that morning and swigged it all.  Glad they enjoyed it.  

As for the apples, I will be making some crumble, but one recipe that has been requested by my husband is some of Nessie's Crock Pot Apple Butter.  Nessie was our neighbour when we lived in Glasgow.  We still remember her with great fondness.  

The Crock Pot Apple Butter recipe is really, really easy - all you have to do is peel and core the apples, and throw it into a crock pot also known as a slow cooker, along with sugar and spices and then let it cook, very very slowly, stirring it now and again. Its really, really lovely.  Once you have opened a jar, you will find yourself eating it out of the jar like 'peanut butter'.  Yum.  Its gorgeous spread especially on croissants.  I've also made Pear Butter using the same recipe.  I am sharing a photograph of the Apple Butter that has been previously posted on my blog back in 2010, as its one of my favourite food photographs when I lived in sunny Glasgow.

New Lanark and Robert Owens Apple Dumpling Recipe

The weather at the weekend was very unkind, instead of exploring new grounds - we stayed pretty much at home, venturing outdoors only to the west of Glasgow for the farmers market where I picked up a Romanesco Cauliflower for £1, some beetroot and sprouts.  Not one of the market stalls was set up due to the weather being both wet and blustery.  In fact, most were trading from the inside of their vans - yes the weather was really that atrocious and it continues with persistent rain ... 

So here let me share with you a handful of photographs of when we visited New Lanark World Heritage Site in the summer.   

The Village Shop

The Museum

Here is Robert Owens 'Apple Dumpling' recipe.  Click on the image.

This particular image is also my entry for Susan's - Black and White Wednesday #21. This is relatively new weekly blog event set up by Susan of The Well Seasoned Cook. Here she encourages us all to appreciate black and white photographs once more, albeit through culinary means. 

Apple Cider Cake

I've been promising to share this Apple Cider cake for a little while now.  I made this with some foraged cooking apples early this month, so here it is - burnished bronze with leafy apple slices pretending to mimic fallen autumnal leaves.  

This cake was described by my husband as very apply.  He also added that he especially liked the natural sweetness from the sultanas.

I also have to apologise to my readers, especially to those who may have been wondering of my absence from blogging the past week or so.  I had to travel to Wales to be with my mother for a scheduled operation; and without getting into it too much - unfortunately it did not go ahead, as the surgeon predicted some complications and recommended that the operation should be postponed (again!). 

Well with having booked a return flight ticket back to Scotland a week later, I had to find other ways of entertaining myself.  This included spending time with nephews and nieces (who were on half term holiday); exploring some new areas in south-east Wales; as well as re-familiarizing myself with some old places - but more about that later in the week.
Apple Cider Cake
Ingredients
Serves 6 – 8
300g self raising flour
2 teaspoons ground cinnamon
175g golden caster sugar
150g sultanas
125ml vegetable oil
2 eggs lightly beaten
175ml cider
For the topping
1 -2 cooking apple, peeled, cored and sliced
Method
Preheat oven to gas mark4.
Lightly grease a loose bottomed 8 inch round cake tin.  Line the base and sides with greaseproof paper.
Sift the flour and cinnamon into a large bowl.  Add the sugar, sultanas, oil, eggs and cider and stir together with a wooden spoon until well combined.
Pour the mixture into the prepared tin. 
Arrange the apple slices over the top. 
Bake in the oven for about 1 – 1 ½ hours or until a skewer inserted into the cake comes out clean.  Cover with greaseproof paper during the baking if the apples begin to show signs of over browning. 
Cool the cake, then remove from the tin, peel off the lining paper and allow to cool completely before serving.

Cinnamon Apple Shortcakes

I've still to share with you the Apple Cider Cake I made for D,  but that's been pushed to the back as I wanted to share these fancy Apple Shortcakes. 

I've never had a Apple Shortcake. let alone made one.  I did some research and they seem to be quite popular in Australia; and its not a surprise that this recipe is adapted from an Australian cookbook on my shelf.  The apple shortcake is like shortbread, apple pie and and apple crumble rolled into one.

These Apple Shortcakes are not made in a jiffy.  They take time and a little love in the kitchen as there are a few stages: the base, the filling and then the topping.  But the final burnished golden result on your plate is really worth it, the gentle waft of the cinnamon and then the texture and flavours come into their own.    

These Apple Shortcakes have a toothsome shortbread base, that are covered with soft sweet cinnamon apples and then garnished with a golden puffy streusel topping. The only thing missing is perhaps a drizzle of toffee or caramel sauce. 

Of course these can be made in deep egg rings, but having a apple shaped cookie cutter, of course I had to use it.  I will be sharing some of these autumnal apple goodnesses with Ruth from the The Pink Whisk who has just started a monthly challenge and this months theme is - Apples;

as well as Sweet Tooth Friday hosted by Alli n Son; Foodie Fridays hosted by Designs by Gollum; Fat Camp Friday # 48 hosted by Mangoes and Chutney; Potluck Friday #54 hosted by EKats Kitchen; and finally Friday Food at Mom Trends.
Cinnamon Apple Shortcakes
Makes 6
Ingredients
Shortcake Base
90g golden aster sugar
185g plain flour
1½ teaspoons cinnamon
125g butter, cut into cubes
1 teaspoon vanilla extract
Apple filling
65g butter
2 large cooking apples, peeled and cute into cubes
65g golden caster sugar
½ teaspoon cinnamon
Streusel Topping
25g golden caster sugar
35g butter
50g plain flour
Optional: Thin slice of eating apple
Method 
Set the oven to gas mark 4.  Place 6 deep egg rings on a baking tray lined with baking paper. 
For the base, combine the ingredients in a large bowl and gently rub with your fingertips until the dough just comes together.  Divide the mixture into 6 and place in the egg rings.  Push the mixture down flat.  Bake for 12 - 15 minutes, or until just brown around the edges.  Leave to one side.
For the apple filling, melt the butter in a large saucepan, add the apple, sugar and cinnamon and stir to combine.  Spread the mixture in a baking tin and bake for 30 minutes, or until just tender. 
For the topping, combine all the ingredients in a large bowl and mix until mixture resembles rough breadcrumbs.
To assemble, spoon the apple filling onto the bases and sprinkle lumps of the topping.  Top with apple slice if using.  Bake for 15 - 20 minutes, or until golden brown on top.  Adapted from Manna From Heaven by Rachel Grisewood.

Mincemeat and apple crumble tart

These Mincemeat and apple crumble tarts were a very nice. Enjoyment elevated further with the accompaniment of vanilla ice-cream.
These tarts were going to be my first submission towards a blogger food event called We Should Cocoa. The idea is to make something with chocolate each month. This months host challenged readers to create something using leftovers or surplus stock. I have plenty of things in my fridge to use, including nearly empty jars of chutneys and jams, frozen berry fruit like raspberries and foraged blackberries it the freezer, but it was a jar of mincemeat in the cupboard that was calling out to be used.

I thought to myself if I did not make use of this opportunity now, perhaps I never would and it would find its way to the bird table in the form of fat balls or worse in the bin, so I decided to make a 'Mincemeat and chocolate tart'.

But then my eyes fell on my fruit bowl that nestled some Bramley apples, that I had picked early in the week to make 'Apple and blackberry crumble'. So instead of Mincemeat tart, this tart quickly evolved to 'Mincemeat and apple crumble tart'. When I was about to submit it to the food event, I realised I missed out on including the vital ingredient - Chocolate, duh. Oh well, maybe next month.

For this recipe I used 6 tartlet tins and cut the pastry into the shape of an apple using a large apple cookie cutter. You could also make one large one in a 10 inch tart tin.

Mincemeat and apple crumble tart
Serves 6
Ingredients
For the rich shortcrust pastry
170g plain flour

a pinch of slat

100g butter

1 egg yolk

very cold water, to mix
For the filling
400g Jar of ready made vegetarian mincemeat
225g Bramley apples, peeled, cores removed, flesh sliced
1 lemon, juice only
For the topping
100g plain flour
50g butter
50g granulated sugar
Method
Preheat the oven to 180C/350F/Gas 4.
Grease a 22cm/9in loose-bottomed cake tin with the vegetable oil.

Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix the egg yolk with 2 tablespoons water and add to the mixture. Mix to a firm dough, first with a round-bladed knife, then with one hand. It may be necessary to add more water, but the pastry should not be too damp. Chill, wrapped for 30 minutes before using.
Roll out the pastry until it is 2.5cm/1in bigger in diameter than the cake tin.
Line the cake tin with the pastry and trim off any excess. Prick the base of the pastry with a fork, then chill the pastry case in the fridge for 30 minutes.
Line the pastry case with greaseproof paper and fill it with dried beans or rice. Bake in the oven for 10-15 minutes, then remove from the oven, remove the beans and greaseproof paper and set the pastry case aside to cool slightly.
Spoon the mincemeat into the pastry case and spread evenly over the base.
Dip the apple slices into the lemon juice and arrange them on top of the mincemeat layer.
For the topping, in a bowl, mix together the flour and the butter rub the mixture together using your fingertips until the mixture resembles breadcrumbs. Then mix in the sugar.
Sprinkle the crumble topping evenly over the apples and mincemeat. Bake in the oven for 20 – 30 minutes, or until the crumble is crisp and golden-brown. Mincemeat crumble tart recipe adapted from here.

Spiced Apple Chutney

Oh not not another Apple Jar recipe! I promise this will be the last Apple jar recipe on this blog, for this year at least. That is not to say, that I don't have any more apples, I certainly do but I think there is enough to make either a humble, homely Apple pie, Upside down Toffee Apple cake, Apple muffins or maybe some Apple flapjacks later this week.

Back to todays recipe. I actually made this Spiced Apple Chutney in September but had not got round to posting it on my blog. The original recipe can be found here and is made on the stove taking about 2 hours from start to finish. This particular weekend, I recall that I did not want to be standing looking over the pot - stirring too often, so I decided to make it in the slow cooker. Although it took longer to make, it did release me to get on with other exciting things such as house cleaning, laundry and composting. This was a day to stay in-doors.
Spiced apple chutney
Cooking time in Slow Cooker: 6 – 8 hours
Makes 5 x 296g jars
Ingredients
Medium onions, sliced and chopped
1kg cooking apples, cored and chopped
110g sultanas
15g ground coriander
20g paprika
15g allspice
15g salt
340g granulated sugar
425ml malt vinegar
Method
Put all the ingredients into the slow cooker. Turn high for the first hour, then turn low.
Stir from time to time to stop the chutney sticking to the pan.
When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
Turn into sterilised jars, seal and cool.
Store in a cool, dark cupboard for two to three months before eating.

Apple, ginger and honey chutney

This little Missy has been busy in the kitchen.

Not only have I been making more preserves, I also made some versatile Spinach and lentil soup and lavender bread, but I will share that with you later in the week. Today its another recipe for the jam jars. Whilst peering into my kitchen cupboard, I noted that I had not one, but two jars of stem ginger in syrup. I wondered why on earth would I have two? Then I recalled I was going to make my mother some Rhubarb and Ginger jam. I remember giving my mother a jar from the allotments open day last year and she really loved the flavour. So I wanted to make her some with my own produce, but of course I no longer have my allotment plot and access to rhubarb that was often being given away by fellow plot-holders. The rhubarb I had growing in my own garden plot withered away early this year due to my own neglect. So after that, making this jam for my mother went completely out of my mind. Saying all this, I was still staring at two full jars of stem ginger in syrup and wondering what to do with them?!
Then I remembered fellow blogger little black fox telling me that she was going to be making either a jam or a chutney with honey and ginger, this prompted me to request her recipe and she was happy to oblige. The recipe is very slightly adapted as I used a whole jar of runny honey and a whole jar of stem ginger in syrup. What was good about this was I was also able to recycle these 2 jars immediately, once sterilized they were re-filled with this very chutney.

This recipe makes a whopping 10 jars. I think I will have to book a space at the local farmers market to off load some of these jars - just kidding - many of these jars will be gifted to unsuspecting family and friends. The flavour of this chutney is unlike the others I've made, it tastes more like a jam - wonderfully sweet, but not too sweet. The ginger hit surprises you when you bite into it, whereas the honey is subtle lurking in the background. The raisins and sultanas give the chutney some depth (or body) as Little Black Fox describes it. Thank you Little Black Fox for being kind to share this recipe with me.
Apple, honey & ginger chutney
Makes about 10 x 245ml jars
Ingredients
2kg apples, peeled, cored & chopped
200g sultanas and raisins
350g stem ginger in syrup, chopped
200g dark or light brown sugar
320g jar of runny honey
600ml cider vinegar (I used white wine vinegar)
1 tsp salt
1 tsp allspice
Method
Little Black Fox instructions were to 'Throw it all in a pan, bring to the boil (inc. liquid from the stem ginger), simmer until thick etc.' I did as she instructed and it was all fine. It took about 45 minutes to reach the chutney consistency. Leave to mature for a couple of months before enjoying.

Please do take time to visit the Little Black Fox blog. Little Black Fox has some very innovative seasonal recipes such as pumpkin dumpling, pumpkin kebabs and some unusual ones such as beetballs (made from beetroot). She also writes with a keen sense of humour.

Apple and chilli flakes jelly jam

I am still delving deep into my big jute bag that is holding all my windfall apples. I keep looking at them, expecting there to be a large empty gap, but no - there are still so many that I am still wondering what to do with them all.

The year before last, I took bags of windfall apples into work for colleagues to take home and make apple crumble or apple pie. This year I decided not to, as I know they would not have been appreciated by them. They would have turned their noses at the imperfections on them: such as the wonky shape, the bruises and speckled skin. So it was up to me to save these 'damaged' apples from rotting and going to the compost bin and turn them into pretty Appley goodness. In my tiny kitchen began the magic, with the clattering of pots and the stirring of wooden spoons (and lots of washing up).

This time to come out of the kitchen were jars of Apple and chilli flakes jelly jam. I was happy with the result, but it was only after making them I began to worry. There were too many for just D and me to enjoy. I wondered who on earth would graciously accept them as gifts as not every one I know likes spices, but as soon as I mentioned this particular flavoured apple jelly to family and friends, they all laid claim to a jar. Phew. I was pleased or should I be nervous as they haven't exactly tasted it. The chilli heat may just knock their socks and blocks off!
I know exactly what I am going to do with my jar of Apple and chilli jelly, an idea planted in my head by fellow blogger friend Nic of Nip it in the Bud. She suggested using some of the jellies to make hot drinks to chase away the stinky sniffly cold. She wrote a little while ago 'I bet your chilli jam would show the germs who's boss!' I think its a fantastic idea and one that will be deployed rather quickly.

If you click on the photograph, you will note that there are zillions of air pockets. This is because I poured the Apple and chilli flake jelly rather too quickly into the jars. Looks pretty good though.
Apple and chilli flakes jelly jam
Makes 5 - 6 x 245ml jars
Ingredients
1.8kg (4lbs) cooking apples, remove any bruised bits, otherwise just chop all of it, keeping skin, core and pips
2 tablespoons of fresh lemon juice
Water
450 g of granulated sugar for every pint of juice obtained
1 teaspoon chilli flakes for every pint of juice obtained or to taste
Method
In a large preserving pan, put in the chopped apple pieces, lemon juice and cover with just enough water. Bring to a boil and simmer for about 30 minutes until soft. Mash thoroughly to extract as much juice as possible. Strain through a jelly bag or muslin-lined nylon sieve, set over a large bowl. Do not press the fruit or squeeze the bag as this will make the jelly cloudy. Leave until the dripping stops. This may take several hours or even overnight. I tend to leave it overnight. Next, measure the liquid and return it to the pan along with 450g sugar for each pint of liquid. Stir well over a low heat until the sugar has dissolved. Stir in chilli flakes. Increase the heat and boil rapidly for 10 -15 minutes. Test your jam for a set — setting point is 105C (220F). If necessary, boil for longer and keep testing, until the jelly has reached setting point. Remove the pan from the heat, skim off the scum with a ladle and allow to cool a little. Carefully pour into hot, sterilised jars. Seal the jars and allow the jelly to cool completely before labelling and storing.

Apple and cinnamon stick Jelly

As promised here is the Apple and cinnamon jelly recipe. Unlike the Rosehip and Melon jelly, the one thing I noticed about this recipe was the amount of scum (white froth or form) rising to the surface. This scum actually comes from the fruit, it is harmless and just doesn't look pretty at the final stage or in the jar, so it has to be skimmed off with a ladle. This was the only bit that was a nuisance, but other than that it was pretty straightforward to make. I know some people stir in a little butter towards the end, but I don't.
Apple and cinnamon stick jelly
Makes 5 - 6 x 245ml jars
Ingredients
1.8kg (4lbs) cooking apples, remove any bruised bits, otherwise just chop all of it, keeping skin, core and pips
2 tablespoons of fresh lemon juice
Water
Fat stick of cinnamon, broken in half
450 g of granulated sugar for every pint of juice obtained
Optional: grated or finely sliced pieces of peeled eating apple
Method
In a large preserving pan, put in the chopped apple pieces, lemon juice, cinnamon stick and cover with just enough water. Bring to a boil and simmer for about 30 minutes until soft. Mash thoroughly to extract as much juice as possible. Strain through a jelly bag or muslin-lined nylon sieve (my was a home-made device again - see above), set over a large bowl. Do not press the fruit or squeeze the bag as this will make the jelly cloudy. Leave until the dripping stops. This may take several hours or even overnight. I tend to leave it overnight. Next, measure the liquid and return it to the pan along with 450g sugar for each pint of liquid. Stir well over a low heat until the sugar has dissolved. Optional: add finely chopped pieces of peeled eating apple to the jar. Increase the heat and boil rapidly for 10 -15 minutes. Test your jam for a set — setting point is 105C (220F). If necessary, boil for longer and keep testing, until the jelly has reached setting point. Remove the pan from the heat, skim off the scum with a ladle and allow to cool briefly. Carefully pour into hot, sterilised jars. Seal the jars and allow the jelly to cool completely before labelling and storing.

Busy making flavoured Apple jelly (jam)

At the weekend I found myself making Apple jelly in various flavours with the best of the windfall apples.

Apple and cinnamon jelly

and Apple and chilli jelly, but I will share the recipes with you later in the week.

Right now, I'd like to share some photographs from the weekend. D and me decided to go out for a slow walk through Glasgow Botanic Gardens in the West end.

We were rather fortunate as the rain stayed off, permitting us to absorb and appreciated the glorious colours of Autumn.

as well as some surprising sights.