|Little green apples from my vet clinic|
|My green apple goop|
From conundrum I moved to overzealous and a probable mistake. The recipe directs one to bring the apples to a boil in 6 1/3 c. of water and then let them simmer for half an hour on low heat. When I looked at them after half an hour on low I realized that low on my Mom's electric stove doesn't keep that much mass at a simmer--there were no bubbles. So I turned it up and cooked the apples another 10-15 minutes at a true simmer. Next I was supposed to pour the mixture into a chinois and to gently press against the apples with my skimmer. I was agitated by that time and I pressed the hell out of them. I was trying to get juice out of them when I bet the actual goal was just to get some apple-flavored water. After I mashed up everything in the chinois, I put the resulting juice through a cheesecloth (as instructed) but there was so much gummy, pectiny pulp that it just sat there and not much juice went through. Giving up for the night, I put it all in the fridge--the cheesecloth in a strainer with the pulpy mess in it suspended over a bowl to catch the juice--as I was supposed to let the sediment settle overnight anyway. Then I went to bed fretting.
|Macerating the rose petals|
Next I went outside to harvest the roses. There were plenty of floribunda and old-fashioned (likely Bourbon) peach colored roses that I initially mistook for a standard Peace rose, and the old-fashioned roses have lots of little tiny petals that might not be so pretty in jelly. But they were what I had, their color was good, and there were enough of them, so I snipped off the heads and brought them inside to denude them of their petals.
|Bringing the jelly to a boil|
|Rose petals saved to put in|
the jars with the jelly
|Upside down jars of jelly|
waiting to set
Now the jars are resting upside down with the rose petals floated to the bottom. When they have cooled a bit more and started to set up, I will gently shake them to distribute the rose petals through the jelly, and I'll set them right side up. Let's hope they cool fast enough that I can flip them before I leave to catch my plane! I will NOT be making the plain green apple jelly for pectin today. One jelly a day is enough.
*Note as I get ready to leave for the plane: The jelly did not set up adequately. Guess I should have fretted more about that part of the process and less about others!