Newburgh Orchard Group

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Supporting Orchards in Newburgh and the surrounding area

Copyright Newburgh Orchard Group 2017 E+O Excepted


Contact us

Click here to send an e-mail: nogsecretariat@gmail.com
Or write to::

Gerben de Vries

NOG Secretary,

Buittle,

Newburgh Road,

Auchtermuchty,

Fife

KY14 7BT

Scotland


Pruning

Learn how to prune apple  & pear trees by helping to winter prune Newburgh Community Orchard.

Every Sunday starting 3rd December 2017 until February 4th 2018. Meet at 1pm (for up to 1.5 hrs) weather permitting. Please bring secateurs


Home Back

Spiced Apple Jelly

Equipment (Important: get all this lined up before you begin)
- 1 jelly pan or very large saucepan, - 1 medium saucepan
- 1 small saucepan, pref. non-stick, - Potato masher
- Metal seive, - Jam funnel, - Ladle and large wooden spoon
- 6 clean jam jars with metal lids, sterilised with boiling water

Ingredients
- 1 kg undersized cooking apples, quartered with skins on and cores still in.
- About 850g sugar
- 1 level tablespoon ground cinnamon
- Half a handful of cloves
- 250 ml (half a pint) of water

Method
Put everything into the jelly pan and bring to the boil, stirring frequently. When the apples begin to soften, mash them.
Boil gently until the bubbling makes a sticky sound, then ladle the mixture into the seive held over the medium saucepan, When the seive is half full, encourage the mixture to go through with the wooden spoon. Put the remaining pulp into the small saucepan.
Continue until all the mixture has been seived, keeping the medium saucepan just below boiling. Then return the pulp to the jelly pan, add another 500 ml water, boil and mix and repeat the seiving into the medium saucepan. Discard the pulp. Stir the seived liquid and ladle it through the jam funnel into the sterilised jars. Put the lids on tightly while the jelly is still hot. Allow several hours to cool, then enjoy on bread, toast or ice cream!