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I am still picking up windfall Bramley apples , having already harvested and stored the best ones. The windfalls wont keep so I have been making chutney and freezing some. There are still plenty left on the ground for the big flocks of fieldfares recently arrived from colder latitudes. I have also experimented with making Apple Leather which has been very well received by friends and family. It makes a lovely snack for lunch boxes and when out on a long walk or bike ride, and keeps for at least 6 months . Here is the recipe:-
Peel, core and chop 1Kg cooking apples.
Add juice of 1 lemon
Cook gently until soft.
Push through a sieve to get a smooth pulp.
Add and mix 150g honey.
You could add spices such as ground cloves and cinnamon at this stage, but I didn't.
Line 2 baking trays with greaseproof paper and spread the pulp thinly over them.
Dry in a very low oven at about 60 degrees C or Mark 1/8 or in the bottom oven of an Aga for 12 - 18 hours until the consistency is leathery but not crisp. NB you are just drying it out, not cooking it so a low temperature is vital. A warm airing cupboard might even work!
I have to pin up a reminder on the kitchen notice board or else I forget to check how it is getting on..one batch got a bit crisp, but I recovered it by brushing with water to soften it again.
You can cut the leather with scissors and then roll up in greaseproof paper and store in an airtight tin.
You can also use blackberries with the apples, and plums would also be good, in fact you can make leather with almost any fruit ( including tomatoes apparently!)
Recipe based on one in River cottage handbook No 2 "Preserves" by Pam Corbin