Wild Apple & Oregano Jelly

 

Peelings and cores of wild apples*

5 Stalks of fresh oregano

Take remaining cores and peelings after apples have been used for some other purpose. Add 5 stalks of fresh oregano.

Put in pan and just cover with water and cook until soft.

Drain overnight in jelly bag. (My mother uses a pillow case.)

Add some water to your juice 1/3 of the amount of juice you produce.

Cook 20 minutes, then add ¾ cup of sugar for every cup of juice is the rule of thumb, but taste it to gauge your own desire of sweetness, and adjust sugar accordingly.

Boil hard 5 minutes. Jelly should coat back of spoon. If not continue to boil.

This jelly is especially good if apples have red skins.

Pour into sterilized bottles & enjoy with bread and cold meats.

 

*I used 2 quart saucepan of peels and cores

 

 Finding wild apples on our hike in Antigonish inspired me to make use of them.