Well I was aiming at jelly but didn't manage a set. The flavour is excellent though.

1kg mulberries
1kg granny smith apples- cored (except one) and chopped
(recipe said to core them all. I wish I'd cored none)

Put each fruit to different saucepan. Cover with water. Boil each until soft. Strain through separate bags. combine equal volume of juice from each fruit (it was close enough, I used the lot). Add 2/3cup sugar for each cup of juice. (add juice of one lemon, this was not in the recipe). Heat gently until sugar dissolved. Boil until set.

Except I boiled for an hour and didn't get a set. That long boiling made for a very reduced and thus flavoursome sauce though. I did get a very soft set on the partial jar that included pan scrapings, but not on the full jars. I do wonder what would have happened if I hadn't cored the apples? Anyway, this should still be amazing on pancakes, icecream, yoghurt etc.

I rather like my new small labels that I bought with preserves in mind. A pricey solution upfront but an easy one and that packet should last a while. Any more than a jar or two and I'm not keen on handwriting the labels.

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