WEN Abundance are going to be at this first re-skilling event run by Ealing Transition at St Mary’s Church, South Ealing Road. I’ll provide exact start times when I have them.
The event is a great way to learn a new skill and we will specifically be passing on our jam making expertise to anyone interested in learning! Other activities include:
- How to knit
- Hands-on health
- Bee keeping
- Introduction to foraging – talk and walk
- Plug in and switch off!
- Make do and mend
- Pizza baking / bread making
They will be building a clay pizza oven in the week prior to the event, and there will also be a photo exhibition of the building process.
This will be followed by a party from 6-10pm (what better way to build a sense of community?) This will include a live a capella group and dancing (as well as a variety of locally-sourced beverages).
1.3kg tart cooking apples (mixed 1part Bramley apples with 2 part crab apple)
8 whole cloves
2 660ml bottles of medium sweet cider
water – see below
preserving sugar – see below
- Wash and chop the apples. Scrub oranges under hot water to remove wax then chop. Add both to a preserving pan (or large heavy based saucepan) with the cloves, cider and enough water to barely cover the fruit.
- Bring to the boil and cover and simmer gently for about 1 hour, stirring occasionally.
- Pour the fruit and juices into a sterilized jelly bag suspended over a large bowl.
- Leave to drain for at least 4 hours or overnight until the juices stop dripping.
- Measure the juice into a cleaned preserving pan. Add 450g sugar for every 600ml of juice.
- Heat mixture gently, stirring until the sugar has dissolved. Boil rapidly for about 10 minutes until the setting point is reaches. Remove from heat.
- Skim any scum off the surface and pour the jelly into warmed sterilised jars. Add the lid and seal.
- Store in a cool dark place for at least 3 months- the longer it is stored the more developed the flavour. Will store unopened for 2 years. Once opened, store in the refrigerator.
- Just to ensure set (alcohol can affect this) I substituted 100ml of pectin liquid (made from lemons) for water. You could use crab apples that you know have high pectin to make the liquid.
- Or you can use mix (2 parts/1part) of preserving/jam sugar or granulated/ jam sugar.
- Makes about 12 small hex jars.
- It is worth buying a good quality cider as it will affect the flavour.