In between everything else on Thursday, I blitzed through all of my accumulated apples to make an apple pie to take up to Calistoga. Using my wonderful peeler-corer, slicer, I soon had a huge bowl of sliced apples,
which macerated in lemon juice and sugar overnight, before combining with two boxes of puff pastry for an enormous pie.
Of course, that many apples leave a significant pile of peels and cores behind, parts of the apple that are especially rich in pectin, and suitable for jelly.
I added water, boiled for an hour or so, then let the whole sodden mess drain in a jelly bag.
That’s an awful lot of juice. I’m saving it to make jelly after the dinner is over.