AN APPLE A DAY
In celebration of apple month at Taste of Nova Scotia, Chef Jean-Luc Doridam of the NSCC Akerley campus recommends using leftover apple peels and cores from your baking for this “no waste” apple jelly.
|500g||apple peelings & core|
1. Bring water, lemon juice and apples to a boil. While boiling, add sugar and pectin. Simmer on low heat until apples are completely soft.
2. Strain though cheese cloth or a fine strainer and let cool.
*Spices such as vanilla or cinnamon could also be added at the beginning of the boiling process for added flavour.