Too Good To Go BlogAPPLE CORE JAM

Do you ever find yourself cutting up your apples and throwing away the core?

There is a great and tasty way to make the most of these scraps and add a bit of fun to your toast or cheese board.

INGREDIENTS

• The peels and cores from 6-8 apples ( you can save these in a freezer as you collect them)
• 1.5L of water
• 2 cups of granulated sugar
• A squeeze of lemon juice

METHOD

1. Boil a glass jar for about 15 minutes, without the lid, to sterilise your jam jar
2. Turn off the heat, and let the water reduce to hot, to sterilise the lid of your jam jar
3. Next place the apple cores and the peels into a stainless steel pot, with just enough water to cover the scraps
4. Bring the cores and peels to a boil and cook until they are mush and half of the water has reduced.
5. Straight out the apple scraps but make sure to keep the liquid
6. Measure the liquid, then return it to the pot. For every cup of apple liquid, add 1/2 cup sugar. Bring to a boil over high heat and cook, stirring often, until the mixture reaches the gel point of about 105°C
7. Spoon the jelly into the jars you sterilised earlier and allow to sit with paper over the top until completely cool. Once cool you can screw on the lids and enjoy!