You know the saying "If life gives you lemons...."?
Well the other day life gave me three pounds of unripe Fuji Apples.
Well the other day life gave me three pounds of unripe Fuji Apples.
I let the dog out and he ran off barking like a crazy fool, probably chasing after a squirrel he will never catch.
Being the dork dog that he is, he ran into the support stakes that are holding up our young apple tree, that was loaded with soon to be, but not yet ripe apples.
We were so disappointed when we found our lovely baby apples scattered about the garden. I picked then up thinking they would at least look pretty in a bowl on the kitchen table.
Then a stroke of genius, which I humbly admit I often have, I figured crab apples are tiny, tart, (make that sour) and they make great jelly.
So, yes indeed, I made lemonade.
I cooked down the unripe apples, strained them and made totally fabulous "Organic Green Fuji Apple Jelly"
Select firm (normally crab) apples.
Wash and remove blossom ends.
Cut into quarters without peeling.
Cover with water and boil until fruit is tender and soft.
I then mashed them with a potato masher and cooked a few minutes longer.
Place in cheesecloth and allow to drip do not squeeze. (I squeezed a tiny bit)
Measure equal parts of juice and sugar. (I ended up with 4 cups of juice and added 4 cups of sugar)
Boil rapidly
I boiled and boiled until the jelly begin to set when I dropped a teaspoon onto a cool saucer.
Pour into sterilized jars and seal
I love the sound of jar lids popping as they seal.
© Dove
Comments