I made a double recipe batch of Compost Heap Jelly following Pam Corbin's recipe the other day. I mentioned it in an earlier post. When it came round to labelling I didn't label it as such because actually the ingredients were never destined for the compost heap this time, they were just good windfalls and a bag of frozen lemon slices that I unearthed from the bottom of the freezer. I had no idea how old they were but they were starting to dry out and needing using up.
This is a common sight in the kitchen at the moment, jam pan and sugar both warming on top of the Aga ready for jam or jelly making later on in the day.
Here's the recipe if you want to have a go, it literally can be made with all the trimmings, peelings, cores and fruity bits that are usually destined for the compost bin after a jam, marmalade or jelly making session ... and it tastes delicious :-)
Another regular sight in the kitchen ... we have something dripping through the jelly bags most nights, sometimes it is for jellies and sometimes for Lovely Hubby's wine making obsession.
It's all a good way to preserve the goodness of all our fruits for use over Winter ... although I must say it's not fair that we have to wait so long to sample the wines and cider ;-)