{"id":2908,"date":"2013-09-10T22:54:07","date_gmt":"2013-09-10T21:54:07","guid":{"rendered":"http:\/\/www.salvagesisters.co.uk\/?p=2908"},"modified":"2013-09-10T22:54:56","modified_gmt":"2013-09-10T21:54:56","slug":"apple-cheeeeeese","status":"publish","type":"post","link":"https:\/\/www.tullyroan.com\/salvagesisters\/?p=2908","title":{"rendered":"Apple Cheeeeeese"},"content":{"rendered":"

The autumnal manic preserving has continued apace and i thought i’d share with you my latest exploits. I was given a load of apples via work, from a long neglected apple tree outside the office hence producing very small fruit. The thought of peeling and chopping them all individually didn’t fill me with domestic joy so i decided to try out a recipe for ‘apple cheese’. The concept of fruit cheese in fact originated from wartime austerity whereby the pulp leftover from fruit jellies was re-used, although with a bit of compromise on flavour.<\/p>\n

To me it’s a bit of a misnomer. Why call something that you eat with cheese, cheese? That reminds me – when we lived in Hailes Street, Lyla’s first attempt at naming butter was “butter-cheese!’. Maybe she was onto something.<\/p>\n

For apple cheese there is nothing more to preparing the fruit than simply chopping into quarters and stewing gently with water. Ideal for those small knobbly little buggers.<\/p>\n

\"IMG_1220\"<\/a>Next, pass the pulp through a sieve. It will need a bit of encouragement to come through… \"IMG_1221\"<\/a> Place the concentrated puree into a saucepan and add 3\/4 of it’s volume in sugar. (100ml = 75g sugar).\"IMG_1222\"<\/a> Boil for around an hour until it darkens and takes on a glossy texture. At this stage i tested it for setting point using the traditional method of placing a wee blob onto a plate and putting in the fridge. If set in a few minutes, you’re laughing. Literally, as there is nothing worse than unset preserves, because there is no going back once you’ve potted them.<\/p>\n

\"IMG_1228\"Oil some ramekins so your little mounds of joy will slide out without too much objection.\"IMG_1223\"Seal with waxed paper and string or elastic, and leave to set for a few days. Then serve the little lovelies with a some medium flavoured cheese. Anything too strong and the delicate apple-y-ness gets lost.<\/p>\n

\"IMG_1227\"<\/span><\/span><\/p>\n

The recipe came from this 1970’s preserving book. I wouldn’t necessarily say it’s ideal for the novice but with a bit of know-how the recipes are truly authentic, and they work (which is more than can be said for internet preserving recipes, many of which are complete rubbish.)<\/p>\n

\"IMG_1226\"<\/p>\n

More preserves coming up next week!<\/p>\n","protected":false},"excerpt":{"rendered":"

The autumnal manic preserving has continued apace and i thought i’d share with you my latest exploits. I was given a load of apples via work, from a long neglected apple tree outside the office hence producing very small fruit. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2913,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[14,48],"tags":[],"class_list":["post-2908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-for-free","category-lucy"],"_links":{"self":[{"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=\/wp\/v2\/posts\/2908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2908"}],"version-history":[{"count":5,"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=\/wp\/v2\/posts\/2908\/revisions"}],"predecessor-version":[{"id":2920,"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=\/wp\/v2\/posts\/2908\/revisions\/2920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=\/wp\/v2\/media\/2913"}],"wp:attachment":[{"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tullyroan.com\/salvagesisters\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}