« Saints Preserve Us | Main | Summer Soup: The Rules »

August 01, 2008

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83452319e69e200e553c7d0a68833

Listed below are links to weblogs that reference Forever Amber: Versatile Apple Jelly:

Comments

Joanna

Hi Lindy, that sounds WONDERFUL, looks great too ... I'm a great jelly maker, but I'd never have thought of putting vanilla into an apple jelly (I do all sorts of combinations, esp mint, also sage, and I use apples to firm up other fruits ... I can't wait for my fruit to be big enough to use ...

Thanks so much for sharing
Joanna

Julie

I'm laughing over the bit about the apple jelly with vanilla resembling amber with insects but I agree it does look pretty and it certainly sounds delicious. You're getting a nice start on Christmas gifts.

stefanie

I've been shopping around for a preserving pan but have not yet been able to reconcile myself to the price, frugal shopper that I am. I did recently purchase an Emile Henry butter keeper, though, so I seem to be headed down a slippery slope toward shiny, hammered-copper bliss.

eg

I bought my mother a copper preserving pan as a christmas gift last year. I found it at Tuesday Morning, if you have those where you live, so it made it much more affordable. The real challenge was fitting it in my suitcase at the last minute.

julibelle55

I love your site! I have a jelly/pectin question....do you know of a way to use just the apple pectin (sans sugar/lemon) in making jelly/jam. I think I understand adding the apple jelly to other fruit and how that works but I'm wondering if there isn't some way to avoid the additional sugar & jars expense. Any ideas -pro and con. Again, I enjoy your site and love your curiousity!

Lindy

Thanks, julibell. No, I don't know any other way. I suppose you could combine apples directly with a low-pectin fruit, but I don't have a recipe. You would still need sugar and lemon, proportionally. The jars are reusable, though- there's really no extra expense except the new lids..

ben wolfson

I notice that you don't say how much liquid you expect to recover from 1500g apples, and I assume it's that amount, rather than the initial apple-mass, to which the amount of sugar is matched. I was thinking of subbing some quinces, which I don't expect to yield as much juice, for some apple—any tips?

Coach Purses

I couldn't agree with you more! And thanks for the blog award! I'm just thrilled to receive this award from you. I'll be sure to keep this blog an interesting place for my awesome readers, such as yourself, to keep coming back to!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

My Photo
Blog powered by Typepad

July 2014

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31    

Protected

contact me at: lindystoast at gmail dot com

Check it Out Here