Although our crab apples are not doing well this year, we do have one wild apple tree which is doing fine. You probably know the kind of apple I am talking about, the ones no one wants to pick, much less eat. They are small, irregular in shape and full of spots. On the other hand, they are pesticide and chemical free, and when cooked retain a good flavour and have a lovely colour. They are perfect for making things like jelly, where their appearance as a fruit does not affect the appearance of the final product. And why use perfect looking apples to make something like jelly?
For Angie’s Fiesta Friday #30 I wanted to make a special jelly, so added some flavour with my rose scented geranium. I notice this week there are a few recipes with rose flavouring, so this is turning out to be a bit of a rose fest.
This is the first year I have grown such a plant, but I hope to add other varieties to my collection of one next year. Although they don’t flower profusely like other geraniums, they do provide a delicious home-grown flavouring with their leaves and flowers. Mine is not flowering just now, but it does have some new buds, and the plant itself has grown beautifully since I planted it in the spring. For more information about these plants, read this here. I highly recommend adding one of these to your garden, even if all you have is a balcony or stoop, as they provide a wonderful source of exotic flavour from leaves and flowers.
If you don’t have a scented geranium, there are other things you could add to this jelly, such as a stick of cinnamon, some ginger, sweet herbs, orange blossom or rose water towards the end of cooking, or whatever you think mixes well with apple.
I began my recipe with two pounds of apples, but once I removed the cores, stems and nasty bits there was only one and three quarter pounds. This recipe can be altered to fit the amount you have just by changing the amount of the other ingredients proportionately.
Wild Apple and Rose Geranium Jelly
2 lbs apples
water, to cover
2 1/2 cups sugar
5 scented geranium leaves
Chop and clean the apples without peeling. Place them in a saucepan and cover with water. Simmer them until soft, about 1/2 hour. Strain through a jelly bag or cloth lined sieve. Do not press, or the juice will not be clear.
Pour off the juice, which in this recipe measured three cups. Return to the pan and add the sugar and leaves which should be tied up in a spice bag or piece of cheesecloth.
Bring to a boil and keep boiling for about 25 minutes. To test doneness, just drop a bit of liquid on a cool surface and see if it gels.
If you make a large quantity, this can be processed in a 10 minute water bath.
At this time last year I posted a recipe using purslane:https://alongthegrapevine.wordpress.com/2013/08/23/purslane-and-cabbage-salad/