Tuesday, April 30, 2013

Apple Pie Jam Recipe

Apple Pie Jam

2 Granny smith apples: peeled, cored and chopped into small chunks
1/3C Apple Pectin liquid
1 Tbsp Lemon juice
1/4 C Raisins (optional)
1 C Brown sugar
1/2 C White sugar
1/4 tsp Apple Pie spice
1/4 tsp Cinnamon

Combine apples and liquids and cook until apples are tender, but not mushy.

Stir in lemon juice and raisins, then add sugars, spice and cinnamon and stir to dissolve.

Bring Jam to a rolling boil and cook until it reaches 220F.

Let sit 5 minutes, stirring occasionally.

Ladle into prepared jars and boiling water bath process for 10 minutes.

Makes approximately 2 half pints (depending on the size of your apples & weather you use raisins or not).

Recipe can be increased to use up to 6 apples, or anything in between.

(Inspired by:
http://www.tasteofhome.com/Recipes/Apple-Pie-Jam )

(4-30-13) - first time making this did not add 1/2 c white sugar, or raisins, and apples were on the small side, only got one half pint and one quarter pint. Tasted great in the pot, but as of (05-04-13) still has not set up. (05-10-13) - reprocessed, added a little more pectin and lemon juice as well as white sugar, recipe changed to reflect modifications. Sample in the fridge is more like a thick syrup/caramel than jam and way too sweet,  may need to go back down to just brown sugar and use a low sugar pectin instead of the apple pectin.  kind of disappointing.

Apple/Pumpkin Pie Spice Recipe

Apple/Pumpkin Pie Spice

9 parts ground cinnamon
3 parts ground nutmeg*
3 parts ground ginger
2 parts ground cloves*
2 parts ground allspice*
1 part ground cardamom (this optional, and you rarely see it in pumpkin pie spice blends, but sometimes in apple pie blends, I really like what it adds in flavor, no matter what the application, so I use it)

mix everything together and enjoy in your favorite recipe

for Spiced Cider: stir 1/8 - 1/4 tsp into one mug of cider, and microwave 1-2 minutes until hot.

* I like to use whole spices and grind them myself when I make my mixes, but if you can't get whole, use the freshest possible ground you can get.

Sunday, April 21, 2013

Apple Pectin Recipe

apple pectin 4-21-13

Apple Pectin

Whole apples, quartered or leftover apple bits from other projects
small amount reserved citrus peels
Double the amount of water to apples by weight.

Cover apples with water and simmer for 1/2 to 1 hr. or until everything is mushy.

Strain liquid through a jam bag, or two layers of cheesecloth, let drip for several hours. Discard apple mush, strain liquid again, and return liquid to the pot and boil until reduced by half.

Can be refrigerated for one week, frozen for 6 months.

To Test:
Mix 1/2 tsp liquid to 1 Tbsp rubbing alcohol, good pectin should form a rubbery ball or blob.

To Use:
for jam:
 ~ 1/3 - 1/2 C Pectin liquid to every 2 lbs (4C) low pectin fruit.
1 tsp Lemon juice per 1/3 C pectin liquid
At least equal parts sugar to pectin liquid + approximately 1 - 1.5 c sugar for every lb of fruit.

for jelly:
1/4-1/3 C Pectin Liquid to 1 C juice
1 tsp Lemon juice per 1/4 c Pectin liquid
1:1 sugar to pectin/juice mix

(Inspired by:
http://canninggranny.blogspot.com/2011/09/making-and-canning-pectin-from-apples.html )

first time I made this (4-21-13) I used 4 ziplock baggies of reserves peels and bits (>1.5lbs) plus half a juiced lemon peel. I got a little less than 2 cups of thick pectin liquid that formed a thick gelatinous blob in alcohol.