Compost Heap Jelly

I finally got around to making my latest batch of Compost Heap Jelly.

I did it over three days as we have been here, there and everywhere this week, but it's forgiving in it's timings ... thank goodness.

First day, dig all the rinds, peelings and various bits and bobs out of the freezer.  

Add them to a large pan, cover with water and bring to the boil before simmering for at least an hour.  It was a lot longer than that for me as I was busy, so I left the pan to it's own devices, just giving it a quick stir each time I passed.

Once it has simmered merrily away for a random length of time, carefully pour into a jelly bag suspended over a large bowl or jug.  Leaving it overnight is the best way to do this as there is less chance of it getting knocked over, especially if like me you have a tiny kitchen.

In my case the juice then spent the following day in the fridge mellowing nicely.

Then do your workings out as to how much sugar you will need to add to your liquid.  I had 800mls of liquid so I needed 600g of sugar.  I used a mixture of the sachets I had in my little stash and then half and half normal sugar and some of the jam sugar that I found in the lower cupboard.

Put your pan on a medium heat and then stir continually until all the sugar has dissolved, then bring the pan to a rolling boil, you must use a larger pan than you think you will need as this rises dramatically.  

Boil hard for at least ten minutes before testing for a set either with a sugar thermometer, or you can do the wrinkle test on an ice cold plate, which I have to do now that I have sold virtually all my jam making equipment.

Then pour carefully into sterilised jars, preferably having one with a 'button' top so that you know you have achieved a perfect seal as it cools down and pops inwards.

This time my bags of fruit scraps made four jars of Compost Heap Jelly, two for me and two for Alan, who is a huge fan of this concoction.

https://youtu.be/-jwQnlKSxQI?si=b2AdaJsn6fMojiIF

 Watching Pam Corbin's ... the originator of this recipe ... YouTube video of making this will probably make more sense than my ramblings.

This latest batch of mine is very citrussy and tangy and very like a good lemon marmalade, but one that cost me just the price of some sugar to make.

Sue xx