Season: Anytime. This is a wonderful, frugal recipe that complements some of the other fruity preserves in the book because it uses the apple scraps and citrus skins that would normally be destined for the compost heap or bin. These skins are full of flavor and rich in pectin, so it’s a shame not to use them. For the cost of a bag of sugar (and a bit of your time), you can transform them into a really fruity, marmalade-flavored jelly. It functions nicely as an emergency breakfast preserve when your last jar of marmalade has been eaten and the seasonal Sevilles haven’t yet arrived in the shops.

　　

Ingredients

makes about five 4-ounce jars

　　1 pound, 2 ounces apple cores and peel

　　1 pound, 2 ounces citrus fruit peel (unwaxed lemon, orange, grapefruit and or lime), cut into about 3/8-inch shreds

　　Granulated sugar

　　Juice of 1 orange, lemon, or grapefruit (optional)

　　

Step 1

Put the apple cores and peel and the citrus peel into a saucepan. Add sufficient water to cover (you’ll probably need about 6 cups). Bring to a simmer and cook slowly for 45 to 60 minutes–this softens the fruit and releases the valuable pectin. Turn the fruit into a jelly strainer bag or piece of cheesecloth (see p. 33) and leave overnight to drip.

　　

Step 2

Measure the strained liquid and allow 1 cup of sugar for every cup of juice. Return the juice to the pan and add the orange, lemon, or grapefruit juice, if using. Bring to a boil, then add the sugar. Stir until dissolved, then boil rapidly, without stirring, until the setting point is reached (see p. 41), about 10 minutes or so.

　　

Step 3

Remove from the heat and stir, always going in the same direction, until all the surface bubbles have disappeared. Pour into warm, sterilized jars (see p. 21) and either swivel or tap the side of the jars to remove any remaining bubbles. Seal in the usual way (see p. 22). Use within 1 year.

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.