Autumn is our absolute FAVOURITE time of year in Kintyre. We love the cooler, crisp air and changing leaves but also because it’s apple harvest time. We have been growing cordons in our walled garden for over ten years and this year we gathered a record tonnage. Our newer orchards, planted a few years ago, are also doing very well and should start producing fruit in the next couple of years.
Most of the apples are processed for our Torrisdale Castle Estate Apple Brandy which we produce in small batches for sale at the distillery and online. The first batch sold out very quickly and batch two is running low also! Look out for our new product coming soon – an apple mistelle!
Of course some of the apples are allocated to the cafe to be made into all manner of delicious cakes. Apple and Coconut is a firm favourite and Apple Crumble Slice never lasts long.
We also preserve plenty in our Torrisdale Apple Chutney which is served in our cheddar and chutney sandwich and another firm favourite is our venison salami sandwich with apple jelly.
Apple Jelly is wonderful stuff and we highly reccommend giving it a go – you use all the peelings and cores from making other things and you can store them in the freezer until you have enough. It’s very easy to make and very delicious to eat! It’s great with cold meats, cheeses or to sweeten porridge.
Apple Jelly Recipe
Ingredients
Approx 1kg of apple peelings and cores
Granulated Sugar
Lemon juice
Method
- Place peelings in a large pan and put in enough water to cover (at this stage you can throw in any spices such as star anise, cinnamon or cloves if you like)
- Bring to the boil then simmer til soft, approx. 30 mins
- Strain through a jelly bag over night
- Measure the liquid and for every 250ml of juice, weigh 150g of sugar.
- Add the juice and the sugar to a jelly pan with a dash of lemon juice
- Bring to the boil and let it bubble for at least 15 mins (depending on the size of the pan, this can sometimes take a while)
- Test the set by dropping some on a cold saucer from the freezer. If it wrinkles when pushed it’s ready
- Pour into sterilised jars
