At the end of each month, the can-jammers participating in Tigress’s Can Jam are delivered the news – a “secret ingredient” for the next’s month designed to extend their canning repertoires. January’s challenge was citrus, and I tried Roasted Lemon Marmalade. But the February challenge ingredient would be a tough day’s work for an Iron Chef – carrots! Read the rest of this entry »
Posts Tagged Apple
Chabear01 shared this recipe over at Recipeza’ar, based on a recipe she found in the November 1996 issue of Family Circle magazine. I didn’t change it much; I don’t put the peels through a food mill because straining the cider through a fine sieve is less work. The taste is the essence of autumn, the jam a beautiful orange-gold in the jar. It does take a lot of cooking time, but the payoff is worth it. Enjoy!
(Roasted) Apple-Pumpkin Butter
3 lbs McIntosh apples
2 ½ cups apple cider
1 ½ cups brown sugar
1 cinnamon stick about 5 inches long, or 1 ½ teaspoon ground cinnamon
1 ¾ cups solid-pack canned pumpkin
- Peel and core apples. Save the peels and cores in a saucepan.
- Add 2 cups of the apple cider to the apple peels and cores in the saucepan.
- Bring to a boil over high heat; once the cider boils, reduce the heat to low. Cover the pan and simmer the peels in the cider for 30 minutes.
- While the peels simmer, combine the apples, brown sugar, cinnamon stick (or ground cinnamon) and the rest of the cider in a 4-6 qt. saucepan.
- Bring to a boil over medium heat. Once the apples are boiling, reduce the heat to low, cover and simmer, stirring occasionally, for 30-40 minutes or until the apples begin to fall apart.
- Drain the cider from the apple peels and add it to the cooking apples.
- Keep stirring, uncovered, 45-60 minutes or until the apple mixture is thick.
- Remove the cinnamon stick and discard. Stir in the pumpkin.
- Heat the oven to 300 degrees. Pour the apple-pumpkin mixture into a 9 x 13 or larger shallow roasting pan. With oven door slightly ajar, roast the apple-pumpkin puree, stirring every 15 minutes, for 1 to 1 1/2 hours, or until it’s thick enough to spread.
- Spoon into sterilized 1 cup canning jars, leaving 1/2 inch headspace and wiping the jar rims clean.
- Top with hot lids and bands, and process in boiling water according to USDA directions for hot water bath canning: 5 minutes.
- Cool jars completely on wire rack; store them in a cool, dark place for up to 6 months.
Makes 6-8 one-cup jars.
Okay, I couldn’t resist – I decided to try this recipe for Cherry Apple Jam, which uses frozen cherries. This recipe is slightly different from the basic Frozen Fruit Freezer Jam (see 12 Jams of Christmas #6) – and it’s a canned, processed jam. It’s a beautiful dark-red jam; I added almond extract to make the cherry flavor smile and the chopped apple helps the jam texture. Enjoy!
CHERRY APPLE JAM
1 16 oz pkg frozen unsweetened (pitted) tart cherries, thawed
1 medium tart apple, cored & finely chopped (about ¾ cup chopped)
1/4 c. lemon juice
1 teaspoon almond extract
5 c. sugar
1 (3/4 oz.) pkg. powdered pectin
- Thaw the frozen cherries in a colander over a bowl, reserving the juice.
- Check the cherries for pits and finely chop them (you can use a food processor or blender.) Finely chop (but don’t peel) the apple (I use a Granny Smith or other tart apple.)
- Mix the chopped cherries, chopped apple, almond extract and reserved cherry juice together.
- Measure to make sure you have 3 cups of chopped fruit and juice. If you need more fruit, increase the amount of chopped apple.
- In an 8-10 qt saucepan, put the 3 cups of chopped fruit and juice.
- Add the lemon juice and pectin to the cherry-apple mixture and stire well.
- Bring the cherries, juices and pectin to a full rolling boil, stirring often.
- Boil hard for 1 minute.
- Remove the fruit mixture from the heat and quickly skim off any foam with a metal spoon.
- Ladle the jam into into hot jars, leaving 1/4″ headspace, and wipe the jar rims.
- Process the jars in a boiling water bath for 15 minutes according to the directions for hot-water-bath canning from the USDA.
Makes about 5 one-cup or 10 half-cup jars of jam.
No, it’s not a medieval torture implement – it’s the means by which we get the nectar of fall, something you can easily find by the quart, half and full gallons in your local supermarket. Get organic, if possible, unsweetened and check the label to be sure that nothing’s been added to your fresh cider except possibly some potassium sorbate or ascorbic acid to preserve freshness. And then pick up a half-gallon for jelly. You’ll need six cups, and you’ll have some leftover for a nice mug of hot spiced cider when you’re done!
APPLE CIDER JELLY
6 cups apple cider
4 cups sugar
½ teaspoon cinnamon
1 (1 ¾ ounce) box powdered pectin (Sure-Jell or Ball)
- In a small bowl, mix together 1/4 cup of the sugar and the powdered pectin. Set aside.
- Pour the apple cider into a cooking pot. Add the pectin/sugar mixture to juice in the cooking pot. Stir vigorously and well.
- Bring mixture to full rolling boil stirring constantly. Stir in remaining sugar and the cinnamon.
- Return to full rolling boil and boil for one-minute, stirring constantly.
- Remove from heat. Skim off any foam.
- Ladle into sterilized jars to within 1/8 inch of tops.
- Seal and process five-minutes in boiling water bath.
Makes 7 – 8 cups of jam (8oz. jam jars)