Apple, Orange & Ginger Jelly

Love Food Hate Waste have shared this delicious recipe for Apple, Orange & Ginger Jelly. Made from apple and orange peels and the skin from root ginger, it's a perfect afternoon treat on toast for the whole family.

3 kg of apple peel - these can be frozen until you have enough.
Peels from 2-6 oranges - these can be frozen until you have enough. Zest before freezing, then freeze the zest and peels.
6 cups of water.
A piece of root ginger or the skin of root ginger -the skin can also be frozen.

Take apple peels, place in a large pot and add 6 cups of water. Cook until soft.
Zest the orange peel if you haven’t already, then add only the peel to the pot.
Cook the peel until it is soft and pulpy.
Add the ginger root and cook for another 10 minutes.
Add two cups of water.
Strain the pulp through a jelly bag or line a large colander with a clean cloth and leave it to drip into a bowl or pan overnight. Don’t press or squeeze the pulp as then your jelly will be cloudy.
Add the zest to the liquid. If you prefer a clear jelly, then add the zest at step 4.
Measure how many litres of liquid you have, then warm 500g sugar for every litre of liquid.
Stir gently and continue cooking over a low heat until the setting point is reached.
Let the jelly cool for 10 minutes before pouring into sterilised jars.

Tips:

You can also throw in any little pieces left over from a fruit platter or those half-eaten apples from children’s lunchboxes.
This recipe uses half the amount of sugar than jam-making so is a great option for those wanting a lower sugar alternative.