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The season has taught me much , but Matron she say yes to my recipes.

People have asked what she was tasting , well , Pickled Peaches , Chillies In Vinegar , Green Tomato Jam , yes jam not chutney.

As we near the harvesting time, I’ve found a rather strange recipe.

When you making all these preserves etc , there is always some waste.

This utilises all the bits that would make it quite literally into the compost bin.

Matron , I know you have a fondness for making jellies , will you be daring enough to try this, or maybe you will steal this and publish it on your blog for all your avid readers.

Makes 3 x 225g jars

500g apple cores and peel
500g citrus fruit peel [ unwaxed lemon , orange , grapefruit and or lime ] cut roughly into 1cm shreds
Granulated sugar
Juice of 1 orange , lemon or grapefruit [ optional ]

Put all the Apple and Citrus into a saucepan.

Add sufficient water to cover [ Around 1.5 litres ]

Bring to a simmer and cook slowly for about 45 – 60 minutes , this softens the fruit and releases the essential pectin.

Turn the fruit into a scalded jelly bag or muslin and leave overnight to drip through.

Measure the strained liquid and weigh out 450g for every 600ml of juice.

Return the juice to a pan and then add the orange/grapefruit or lemon juice if using.

bring to boil, then add the sugar, stir until dissolved the boil rapidly , without stirring , until setting point is reached , about 10 minutes or so.

Remove from heat and stir , always in the same direction until all the surface bubbles have been released.

Pour into warm sterilized jars , and tap the sides to release any trapped bubbles.

Seal in the usual way.

Use within 12 months.

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