Apple Cider Jelly

In the unending quest to use up the billion trillion apples in our pantry I have reprised a jelly recipe that I came up with to use a surfeit of strawberries in a previous year. The campaign to use apples is slowly showing results and I am down to three big trays and three small trays.

Ingredients
8 leaves gelatine, soaked in 2 tbsp cold water
1 cup sugar
1½ cups hot water
½ cup clear apple juice
2 apples with red skin
1 tsp lemon juice
1 cup sweet sparkling cider, chilled

Method

1. Mix the gelatine, sugar and hot water together until everything is dissolved.
2. Add the juices and the cider.
3. Put in the fridge and wait for gelling to commence (about an hour, but check every 20 minutes).
4. Quarter, core and thinly slice the apples.
5. Stir the apples into the gelatine mix and spoon/pour into a glass serving bowl or 6 individual glasses.
6. Chill until set.

Yum

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Loire Valley Nature: A photograph has been added to the Brown Hare Lepus europaeus entry. Hares are active all year round, so it is not uncommon to see their footprints in the winter snow.
A new entry has been added for Fungi Forays. If you want to learn about gathering fungi in the forest, join a group with experts on hand to teach you how to distinguish the edible from the toxic (and all the not toxic but not very interesting to eat ones in between).
A photo has been added to the Association de botanique et de mycologie de Sainte Maure de Touraine section of the Resources entry. It shows a basket full of Wood Blewit Clitocybe nuda, a common edible mushroom here.
A new entry has been added for Forest and Woodland, one of the richest and most important habitats in central lowland France.
A new entry has been added for Hornbeam Carpinus betulus, a common forest tree.