Every half-empty jar in the refrigerator must be used, I decided when I embarked on spring cleaning last weekend. And that includes the jelly.
My friend Butter, who makes the best plum-and-guajillo-chili fruit leather imaginable, recommends upcycling jams into fruit leather. “All you have to do is mix it 1:3 (jam: apple) with apple puree,” she writes. Then you spread it thin and dehydrate it—either in direct sun, a dehydrator, or the oven set on low heat.
Finding myself in possession of several half-used jars of jelly, and with a sudden bank of time at my disposal, I decided to put her jelly tip to the test. The oven seemed the only feasible option to me—that and the top of the fake fireplace, which we sometimes turn on but otherwise remains warm from the heat of the pilot light.
Instead of apple puree—as I was unable to avail myself of feral apples last year—I used store-bought applesauce. I know what you’re thinking, but I don’t care. This is valuable practice for what I hope will be a stellar apple season, or even crabapple season, as I will be newly armed with a Foley food mill (thanks to my industrious mom who found me one) to separate the skins and seeds from tiny apples once and for all. Read the rest of this entry