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Archive for October 22nd, 2010

Having made Crab Apple Jelly my recipe recommended that the remaining pulp in the jelly bag be made into Crab Apple cheese, a thick sweet puree, so never one to be wasteful I gave it a go.   Fruit cheeses can be so thick that they can be turned out with slices cut from them and were a feature of Victorian dinner tables.  Crab Apple cheese was eaten at Christmas time as a dessert, studded with hazelnuts and decorated with whipped cream, alongside a second dark coloured cheese made from Damsons.  As with apple sauce, it can also be served with cold meats.   The instruction was to sieve the apple pulp to remove the peel, cores and seeds.  These had not been removed as they were necessary to give a high pectin content to the jelly.  There was a sizeable amount of pulp but sieving the pulp was very time consuming and in the end I gave up.  I think an old fashioned mouli blender may have been more successful (the sort that used to be used before the advent of liquidisers and food processors.  In the end I opted to remove the pieces of peel, which thankfully were quite large, by hand, taking out any large pieces of core and seeds as well.  Then I used my metal potato masher to turn the whole mixture into a puree. 

The recipe, as with the one for Crab Apple Jelly, was from The Penguin Book of Jams, Pickles & Chutneys by David & Rose Mabey.  The resulting puree was very sweet indeed.  We ate it with pork but we have also found it is equally as good eaten as jam.  I think it would be good spread on slices of bread and made into a Bread & Butter Pudding.  This version is simply apple and sugar, with no other flavourings as recommended by the original recipe which said the wonderful flavour of the apples would speak for themselves. I have seen other versions which are flavoured with cinnamon or ginger.  Would I make this again?  Probably, just because I don’t like to see waste, however I would have to think of a way of making it less time consuming, perhaps by removing the peels, cores and seeds but still cooking them in a small bag within the jelly bag, possibly.  I wonder if anyone reading this has had a similar experience and how they solved the lengthy sieving process?  Your comments and thoughts would be welcomed!

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Crab Apple Cheese

Puree left over from Crab Apple Jelly
Sugar (amount equal to weight of sieved puree)
Straight sided jars, or similar, so that the cheese can be turned out.

1.  After making the Crab Apple Jelly, turn out the puree in the jelly bag and sieve to remove pips and skins.  These are laborious to remove but it is important that they are included in the mixture as they add to the flavour. 

2.  For each 1lb/545g of pulp weigh out 1lb/545g of sugar.

3.  Discard the peels and pips and place the pulp in a saucepan.  Stir in the sugar and cook until it is dissolved.  Cook until very thick. 

4.  Wash the jars well and sterilise.  I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water.  I pour away the water just before filling each jar and immediately take the lid from the bowl and screw it on.  Shake as much water from them as possible before filling.
Alternatively put the jars in an oven set to 180oC/350oF/Gas 4 for 10 minutes.  Be careful to put them on a dry surface when removing or they could crack.  Lids can be placed in a small pan of boiling water.  Shake as much water from the lids as possible before filling.

9.  Pot into the prepared jars.  Cool and label.  The cheese should be kept for several months and may shrink slightly in storage, which is normal.  Serve as a dessert or with cold meats.

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