South Waikato News - - Gardening -

Ap­ples, pears, fei­joas, crabap­ples and quinces are the main­stays of the au­tumn pre­server’s or­chard. Bot­tle and stew fruit for win­ter, make jams and jel­lies, or try your hand at posh pastes and fruit cheeses for an­tipasto plat­ters. • The ba­sic jelly mak­ing method is the same for all of these fruits. Roughly chop un­peeled fruit into a large pot and add just enough wa­ter to cover, then bring it to a gen­tle sim­mer (lid on, if pos­si­ble) and cook un­til the fruit is ten­der. Then tip the pulp into a jelly bag, large sieve or colan­der lined with muslin, or a cheap cot­ton pil­low­case and strain over a bowl. (Catch the drips, as it’s the liq­uid you want, not the pulp.) Then sim­ply mea­sure the amount of liq­uid you have, and match with an equal quan­tity of sugar (or jam­set­ting sugar if us­ing a low-pectin fruit). Boil briskly un­til a lit­tle jelly drib­bled onto a cold plate (from the fridge) gets a wrin­kled skin. • Fei­joas are won­der­ful bot­tled, and

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