The fruit harvest this year is abundant - I am sure the proper Winter had something to do with it. As we will soon leaving for the Island again, we made a start with the first of our two apple trees. James loved trying this strange fruit picking contraption for the higher branches. It became a game - 'Higher - higher - over a bit - got it!'
Experience has taught me not to pick more fruit than I can deal with at one preserving session. So we picked enough for our first batch.
And we had to leave enough to eat straight from the tree - the best way, according to James.
Into the pan to cook with cinnamon and cloves,
and then the juice dripped slowly through a jelly bag. We boiled up this juice with the same amount of sugar until set - and it sets very quickly!
So there we have our spiced apple jelly - served here with a nice, but blurry treacle scone. (usual scone recipe, but melt the butter with a dollop of treacle/blackstrap molasses and add a teaspoon of mixed spice to the flour.) Then there are the plums, the tomatoes, and the pears; and then back on Lewis, the crab apples... Happy canning:)