Then I read someplace that you can save the cores and skins in the freezer until you have enough to make jelly with them (now why didn't I think of that???). So since before the beginning of Summer, I've been cutting up Rhiannon's apples for her so I could put the un-chewed and un-toddler-slobbered cores in a bag in the freezer.
This weekend I figured I had enough for making a decent batch of jelly:
I cooked the apple cores down with some water and was thinking I'd just make apple jelly. But the smell reminded me of apple cider, so I threw in some cinnamon, allspice, nutmeg and cloves to make it more "festive". After everything cooked for a while, I strained and smooshed the apple "stew" through a fine sieve then strained it through several milk filters into jars:
|Almost a gallon of apple cider'ish juice.|
The next day I took the apple cider'ish juice out of the fridge and started the jelly making process.
The end result:
|This is what you get when your toddler "helps" you set up what|
was supposed to be a professional looking shot of the cider jelly.
I think we're up to over twenty-nine pints and twenty-two 1/2 pints of blackberry, grape, and apple cider jam/jelly in the pantry. Guess we're set for PB&J's for at least a year now!