Wednesday I went apple picking with The apples weren’t very juicy, sweet or ripe so I decided to make jelly with them. After cooking the apples for around one hour (way longer than the usual 30 minutes) the apples started to scorch a bit. So, I put them in bags and let them drip overnight. The resulting juice was very thick with pectin but there wasn’t very much so I supplemented with canned apple juice. The resulting jelly tasted like caramel apples from cooking the apples for so long.














September Dinner Party Menu
Challah Bake Along for The Shabbat Project Toronto