We took the apples from our "Summer apple" tree to the Annapolis Valley to have them pressed into soft cider. This cider is not pasteurized and has a limited shelf life. I came home with 96 liters of apple juice. We are fermenting some for hard cider, sold some, froze some and still had lots leftover.
The only remaining option was to make jelly! Six cases later, we have apple jelly, apple ginger jelly, apple lovage jelly, apple basil jelly, spiced apple jelly, apple red pepper jelly, apple lemon balm jelly....you get my drift.
Get 'em now at 4.50 each.
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