Red Fleshed Apple

456915_451714281556959_1070572486_o Red Fleshed Apple Jelly

Ah, the red-fleshed apple.  When I saw these beauties at the Montavilla Winter Farmer’s Market, I knew I had to have them!  No, I don’t remember who I bought them from or what their proper name is.  When the gal cut one open, I saw gorgeous red tinged jelly in my future!

I guess they are pretty much like any other apple, except for their flesh color.  I looked it up online and it is the product of careful cross breeding that brings out the color of the flesh.  The article also mentions that said apples aren’t known for their taste though.  I would disagree.  They are “appley” just fine.

I have many different ways of extracing juice from my fruit.  I didn’t want to cook these to do that though– I figured any cooking water would dilute the color and taste.  Instead, I pulled out my trusty $5 garage sale juicer and went to town.

Every apple had varying degrees of pinkness, from a marbled look to a medium dark red.  The juice though was what I think the juice of a Red Delicious apple would look like–if it was red all the way through!  It was beautiful.

The first batch of jellies was destined for Evi’s preschool class.  Yes, I’m on Pinterest and I see what “all” of the other mothers can do with their “spare” time.  Really, if you see me walk through the door with individually wrapped and meticulously decorated reindeer cookies, I have either hit one of the other mothers over the head in the parking lot and taken them from her, or hit the jack pot and Martha Stewart is my kitchen helper.

Anyway, I wanted something to give to the kids and what better to do than what I do all of the time?  Plus, apple jelly is pretty mainstream.  What kid wouldn’t like it?  And, it was going to be a luminous, non-red dyed, red.

The picture above is of the little 4 oz jars I made for the kids.  It was as pretty as I expected.  Oh, and the other moms were impressed too!  *Polishing nails on shirt and admiring them*

My recipe:

8 c fresh made apple juice

9 c sugar

Pectin

Another time I will write about my sugar ratio and why it is important to use “that” much.

Advertisements