Not amazing lookers – but these cookers make the best pectin. Full of vitamins and once boiled down, these apples from the orchard make the smoothest apple pulp. Just quarter them and immerse in boiling water (no peeling). 15 minutes later, strain, mash and pass through a sieve.
I’ve plenty of frozen fruits in the freezer, so just for now I am bagging up and placing alongside the pulped plums, peaches, strawberries, black currents and frozen raspberries for later pursuits.