Chef Bihi Spiced Jelly from Apple Peels and Cores
Are you looking for a creative way to reduce waste in your kitchen? This spiced jelly made from apple peels and cores is not just an amazing way to use up scraps, but it also adds a delightful twist to your preserves! Join the zero-waste movement by turning your apple by-products into a tasty treat that will impress your family and friends.
Recipe Information
- Servings: Approximately 5 jars
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour and 20 minutes
- Difficulty: Easy
Ingredients
-
For the Jelly:
- 1 kg (2.2 lbs) apple peels and cores
- 1 untreated lemon
- 4 vanilla pods
- 1 kg (2.2 lbs) granulated sugar
- 1 cinnamon stick
- 8 cardamom seeds
Instructions
- Begin by rinsing the apple peels and cores. Place them in a large saucepan along with the cinnamon stick and split cardamom seeds.
- Zest the lemon and then squeeze its juice. Add both the zest and juice to the saucepan with the split vanilla pods. Pack the ingredients well before covering with water until it just covers the fruit.
- Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for about 40-45 minutes.
- After cooking, strain the mixture through a fine mesh sieve, pressing down to extract as much juice as possible. Measure the juice and add about 700g (1.5 lbs) of sugar for every liter (4 cups) of juice obtained.
- Return the juice and sugar to the saucepan. Bring it to a boil again, then lower the heat to medium and continue to cook for about 25-30 minutes until it thickens.
- Pour the hot jelly into sterilized jam jars, seal them, and invert the jars for 2 minutes before turning them back upright to cool completely.
Notes
Make sure to use untreated lemons for the zest to avoid any unwanted pesticides in your jelly.
Recipe Tips
- Using a wide-bottom pot will help heat the jelly more evenly, preventing sticking and burning.
- For a spicier flavor, consider adding more spices such as cloves or star anise.
Nutritional Information
Each serving contains approximately 150 calories, 0g protein, 39g carbohydrates, 0g fat, 0g fiber, and 29g sugars.
Frequently Asked Questions (FAQ)
1. Can I use any type of apples?
Yes, you can use any variety of apples. The flavor may vary depending on the type, but all are suitable.
2. How long does the jelly last?
When properly sealed and stored in a cool, dark place, the jelly can last up to a year.
3. Can I freeze the jelly?
Yes, you can freeze the jelly to extend its shelf life. However, it may change in texture once thawed.
4. What do I do if my jelly doesn’t set?
If your jelly doesn’t set, you can reheat it and add more pectin or sugar, then can it again.
5. Can I adjust the sweetness?
Yes, you can reduce the amount of sugar to your preference, but be aware that it may affect the setting process.
