About this recipe: Obtained some old books from an auction and inside were 3 hand written faded recipes, so I decided to share them and you can let me know what you think. They were originally all in imperial and quite brief instructions. My interpretation are in brackets. This is recipe 2 of 3.
It recommends to flavour with rhubarb or ginger. Please let me know what you think
This is very similar to a windfall apple recipe a friend makes. I have never made it personally but confirm it is lovely. She tells me there is no problem with pectin. I suggest that would be dependent on apple variety. Your recipe refers to rhubarb! I suspect this recipe must be to use June drop. I am happy to make wine from june drop but because they are so hard and raw I am loathe to cook with them. Personally I think ginger flavour will be better. I have seen variations where a few leaves of a herb (thyme, rosemary, sage, juniper) are added, usually at bottling stage. My friend quarters apples (good practice with windfalls as the yucky gets binned) puts them in a large casserole with the minimum of water and lets them become pulp at a very low heat ie as the oven cools. 1lb sugar to 1.5lb pulp is about the same. She omits the jelly bag stage and any additional flavouring. I pulp and when cold put the apple puree in freezer bags. My friends has more jam pots and less freezer space than me. - 15 Oct 2015