Wednesday, October 13, 2010

Apple Jelly

Well, it's officially fall round these here parts with the advent of Apple Jelly cooling on my counter top and the whole kitchen/house smelling like a spiced apple candle. Mmmmmm.......thanks Dave Lebovitz, for this inspiring post and recipe.

I grew up canning with my mother, but had not ventured back to my roots until recently. And I have to say, I'm glad I did. There's just something that feels so good about creating a beautiful & tasty product from local produce with your own two hands. Knowing that you'll possibly even give your project out as a gift at some point. And that gift will make someone terrifically happy on perhaps a crappy day they are having.

Sidenote: I concur with Dave that my jelly didn't set up until around the 230 degree mark. And this is really pushing it when playing with sugar. So, make sure to pull your pot off of the burner if you find yourself rising over the 220 degree mark and test every few degrees using the cold saucer method (notes in Dave's recipe).