Doesn’t sound nice does it? My compost heaps smell of wilting weeds, wood ash, earth, vegetable peelings and chicken and duck poo. But it’s not my choice of name, but the one given by Preserves – River Cottage handbook 2. The name is because the jelly is made from things that would have gone on the compost heap – namely citrus peel, and apple peel and cores.
I saved them up in the freezer – needing 500g of each. The apple was quickly gathered, as we had a store that was processed into apple slices and sauce and frozen; the citrus took longer, as we slowly gathered lemon shells, some grapefruit halves and orange peel. And there it lurked in the freezer until I had enough headspace to deal with it. Headspace was never obtained, but freezer space became short, so it was time.
Simply done, cover with water.. cook for a long while, strain in a jelly bag overnight, then add sugar and boil until setting point.( the recipe did suggest adding some whole fruit too, but this was an exercise in being frugal).
And it’s really nice.. predictably a bit like a cross between apple jelly and marmalade. Just the thing for breakfast.