Rose-Hip Jelly

Photo courtesy of Photography by Sadiq

Here's another foraged recipe made using rose-hips and apples or pears all of which grow in an abundance during autumn months. This recipe is a great way to use up foods that are most likely growing on your street or in the yard. However if you can't be bothered making jelly you can always pop into Kaffeine and buy a couple jars to get you through the winter.

1kg rose-hips
4kg quince pears or crab apples
1 lemon
Granulated sugar

Method:
Place rose-hips and pears or apples in a large pot and pour in water until fruit is just covered. Put pot over a high heat and bring to a simmer, once simmering leave to cook for 20 minutes. Line a large colander strainer with muslin cloth and place over a large bowl of pot. Once the fruit is mushy and has started to disintegrate pour the fruit into the strainer and leave uncovered to drain for 8 hours or over night.

Remove the muslin and strainer and discard the pulp, then measure the liquid: for every litre you will need 750g sugar. Place liquid  sugar and juice of lemon in a large pot and place over a high heat, bring to the boil then cook for 30-40 minutes. Place a small sauce in the fridge to cool completely as this will be used to test setting point of the jelly. To see if the jelly is ready, pour a tablespoon of jelly on cold saucer and place back in the fridge for one minute, then run your finger through the middle. If the jelly wrinkles and doesn't merge back together, the jelly is ready.

Pour into sterilised jars and screw on lids while still hot, leave jelly to set for 3 days before using.

Crab Apple Jelly

Photo courtesy of Photography by Sadiq

Preserving is slowly becoming a lost art in home-making due to the convenience of the local supermarket. There are several thousand types of apples and we literally use a handful of varieties.  This time of year I see crab apples growing round my neighbourhood and all over London, therefore the picking and begging to be made into jelly or fruit cheese. They may be too sour and fiddly in their raw state, however when preserved the finished product looks like edible jewels and, if stored properly, will last a long time in the pantry. Crab apple jelly is lovely on toast or served with a joint of roast pork. Also a massive big thank you to Sadiq for taking a fresh batch of shiny and beautiful pictures.

5kg crab apples
Granulated sugar
1 lemon

METHOD:
Place apples in a large heavy-based pot, fill with water until apples are just covered. Put pot over a high heat and bring to the boil, once boiling cook for about 20 minutes until apples are mushy. Line a large colander strainer with muslin cloth and place over a large bowl or pot. Pour the apples into strainer and leave to cool (don't squeeze or press the apples in strainer, as this will make the jelly cloudy). Once cool, cover strainer with cling film or chopping board, leave to stand for 8 hours or overnight.

Once the apple liquid and pulp has been left to stand, carefully remove the muslin and pulp (you can use the apple pulp to make fruit cheese, the recipe is found below).
For every litre of liquid you will need 750g of sugar, place apple stock, sugar and juice of lemon in a large heavy-based pot and put over a high heat. Avoid stirring as this can mess with the setting point of the jelly. Once jelly is boiling, cook for around 45 to an hour. Using a slotted spoon remove the scum during cooking and place a plate in the fridge to chill. To test if the jelly is ready put a tablespoon of jelly on the plate and leave in the fridge for 1 minute. Once cold run your finger through the jelly, if it wrinkles and doesn't merge back together the jelly is ready.
Using a ladle or stainless steal jug pour the hot jelly into sterilised jars and screw on the lid, leave jelly for 2 days before opening.

Crab Apple Fruit Cheese

Photo courtesy of Photography by Sadiq

Fruit cheese is similar to quince paste and can be made using the leftover pulp from crab apple jelly. Because apples are high in pectin the purée sets like cheese after cooking for a long period over high heat. A lovely condiment on crackers served with cheese and pickled onions. The best part is it keeps for several months and a nice little gift for friends and family round Christmas time.

5kg crab apples
granulated sugar
1 lemon

METHOD:
Put apples in a large heavy-base pot and add water until apples are just covered. Place pot over a  high heat and bring to the boil. Once boiling cook for about 20 minutes until apples are mushy. Line a large colander strainer with muslin then place strainer over a large bowl or pot, pour the apples into the strainer. Leave apples to cool, then cover strainer with chopping board and stand for 8 hours or overnight (with the apple liquid in the pot you can make crab apple jelly using the recipe above). Pass mushy apples through a fine sieve and discard the seeds and skin. Weigh the apple pure and add equal amount of sugar to a heavy-based pot. Squeeze in the lemon juice and stir all ingredients together, place pot over a medium-heat and bring to a boil. Once bubbling, turn the heat down slightly and stir every 5 minutes. After about 45 minutes of cooking the fruit cheese should be glossy and clumping together, remove from heat.

Cut about 8-10 square pieces of muslin cloth 20x20cm. To wrap the fruit cheese place a piece of muslin cloth in a tea cup and scoop a couple of large spoonfuls of fruit cheese into cup. Tie the four corners of cloth together making a nice neat ball. Repeat with remaining fruit cheese and line the fruit cheese along one half of a large tray. Place tray in a cool, dark place and prop a small plate under the side of the tray the fruit cheese is on. This will let the remaining unwanted liquid strain away from the fruit cheese and you should get a more firm set fruit cheese. Leave for 3 days, after which you can unravel as needed for consumption.