apple jelly and sauce

So... I spent part of today making some beautiful jelly. a customer gave me some gorgeous apples at sock class on Saturday, so i chopped up, cooked and drained apples, then i made jelly. it is the most beautiful pink champaign color. and the taste? well, i can't describe it....

before i've always put the remainer of the apples out to the compost. i felt a bit guilty about this. it's perfectly good apple pulp, just a little lacking in juice. so today, i tried something. i took the lovely apple pulp, ran it through my food mill twice (first time through on big chop, then on really find chop to get rid of all the apple peel). When i got done i had about 1.5 pints of pulp. i added about half a cup of white sugar, cooked it until it was had boiled for a bit. I felt like i needed to boil it since it had hung out in open air for all day, collecting little bacteria. i came away with a pint and a half of apple sauce. it'll be rather tart i think. hopefully it won't jell. that would be so ironic.

last week i made what i hoped would be peach jam, which turned into peach sauce, because it didn't jell. at all. not that it isn't yummy. we've already eaten a couple pints of the stuff--it delish on toast, or ice cream or cake... mmmm BUT, if my peach jam turns out to be peach sauce, and my apple sauce turns out to be apple jam, that would be a bit funny!

tomorrow--knitting!