Saturday, November 10, 2012
Why didn't I think of that?
Recently, one of my friends over on Stretcher said that when she cooked with apples, she boiled the peels and cores to make apple juice ... which she used for jelly.
When I read this, I slapped my forehead and thought: Idjit! How many cores and bunches of peels have you thrown out recently?
But it's not too late, LOL! The last couple of times I've made applesauce, I've boiled the cores and peels (well, not the nasty, spotted parts ...) and made juice.
Don't know if' I'll make apple jelly ... I was thinking about combining it with mulberry juice. Since apple has a fair amount of pectin, it might help the jelly set a little better. And given my track record for jelly making, I need all the help I can get.
The juice has come in handy, however. I needed a few tablespoons to make icing for cookies. Used my newly made juice for it instead of buying a bottle.