Apple Scrap Jelly

At Stahancyk, Kent, & Hook we try to apply #zerowaste to as many parts of our day-to-day lives as possible. From how we work to how we eat, we want both our clients and our employees to be healthy, creative, and environmentally conscious. One of the ways we can be eco-friendly is through incorporating older or unused parts of foods into something new and fresh!

Today we introduce our #ZeroWasteFriday post, an idea cooked up by SKH Senior Shareholder Jody Stahancyk  and Chef Colton Montgomery. Every Friday, Chef Colton will release a recipe he has found that incorporates food that would have otherwise been thrown away. This is just another way our firm thinks creatively and outside of the box!

  

For our first week, we have made “Apple Scrap Jelly” by Chef Steven Satterfield inWaste Not

Ingredients (2 cups)

-4 cups apple scraps (cores, peels, bruised fruit, etc.)

-2 cups apple cider

-2 cups water

-1 cup apple cider vinegar

-1 cup granulated sugar

-1/4 cup cranberries (fresh or frozen)

-1/2 teaspoon fine sea salt

 

  1. Combine apple scraps, apple cider, water, vinegar, sugar, cranberries, and salt in a medium sauce pot. Cook on medium until solids are soft and falling apart about 30 minutes.
  2. Transfer the mixture to a fine mesh sieve and strain over a large bowl to catch the liquid. Do not press down on the solids as they drain and allow to strain for 30 minutes.
  3. Discard the solids, then return the remaining liquid back into the sauce pot and cook over medium heat until reduced by three-quarters and large, slow bubbles form, about 20 minutes.
  4. Remove from the heat and let cool. Once the jelly is cool, check the viscosity (thickness/consistency). If it’s loose, return the mixture to the pan and cook over medium heat one more time until large bubbles form. (Be careful not to cook the jelly to the point of caramelizing. Watch out for nutty smells – it should smell like bright apples while cooking). Store in the refrigerator for two weeks, or preserve using the method below.
  5. While the jelly is cooking, sterilize jars in a water bath by submerging the jars in simmering water in a large pot lined with a jar rack. Keep in water for 5 minutes then carefully pull out with tongs and set upside down on a clean workspace to dry.

 

Chef Colton says if you’re looking for an Apple Spice flavor (tis the season), add 1 teaspoon of cinnamon & 1 teaspoon of nutmeg!

 

And voila! Now our office has eliminated our apple scraps and substituted them with apple jelly (definitely a step up!!!).

 

For more recipes please check out Waste Not for more innovative ideas by different chefs on how to eliminate food waste!