ISO: ISO Apple Jelly recipes with additional/blended flavours (More)

[cath-in-v]

I made a whack of apple juice which I froze in batches to jelly (I took the apples from the trees at our cottage to save the trees from being destroyed by picnicing bears. I made and froze 6 pies, but they were still rather small and too labour intensive to peel. I found a recipe to make jelly juice without having to peel and core the fruit. I'd like to find some savoury recipes that I can use for meat condiments or for appy plates. I'm planning on using Ponoma pectin so I don't have to load up on sugar. Any suggestions? Thanks

 

[steve2-in-la]

You know you don't really need pectin to make apple jelly? There's enough natural pectin in apple

peel on it's own. In fact, apple jelly is often used as a gelling agent. I say this only because last year, I had a bunch of unspectacular apples which I turned into apple jelly. I now add a jar to anything else I want to gel with lower natural pectin.

Love to know how the Pomona Pectin works though, I've got a couple boxes of the stuff I've yet to try.

 

[cath-in-v]

I read that, but.. (more)

I was intrigued that with the Ponoma I could use less than normal sugar and maybe find recipes more savory in nature.