Hi ribbit, I'm a blog follower from the SFG forum. Wondered if you could post your recipe? I don't much care if it gels or not, both sound delish, and I've got most of a box of Fujis and half a box of granny smith's in the basement that aren't going to keep much longer. Looking for ideas. Thanks much!
Hi Amelia!! I got the recipe from the harvest forum on gardenweb. It's supposed to be jam, but it didn't gel. Linda Lou's Apple Pie Jam 4 cups tart apples, peeled and finely chopped 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 4 cups sugar 1 cup firmly packed dark brown sugar 1 box pectin 1/2 teaspoon butter Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.
Eg, you know, you really can't go wriong with Jam when you've got a second use for it if it doesn't go well. I'm really happy. We use more syrup in this house than jam anyway. Next time, however, I'll warm it back up before I put it on my pancakes.
It was just perfect.
That's the spirit! I never know what to expect from my jams/jellies, it's got a 50-50 chance, pretty much.
ReplyDeleteHoly cow, that looks FANTASTIC!!
ReplyDeleteHi ribbit, I'm a blog follower from the SFG forum. Wondered if you could post your recipe? I don't much care if it gels or not, both sound delish, and I've got most of a box of Fujis and half a box of granny smith's in the basement that aren't going to keep much longer. Looking for ideas. Thanks much!
ReplyDeleteHi Amelia!! I got the recipe from the harvest forum on gardenweb. It's supposed to be jam, but it didn't gel.
ReplyDeleteLinda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter
Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.
Yea, Erin, it was fantabulous.
ReplyDeleteEg, you know, you really can't go wriong with Jam when you've got a second use for it if it doesn't go well. I'm really happy. We use more syrup in this house than jam anyway. Next time, however, I'll warm it back up before I put it on my pancakes.
Now that's what I call breakfast! Fruit topped pancakes are my favorite.
ReplyDeleteYou know, Thomas, I've never in my life had a fruit pancake. The two tastes don't appeal to me regularly, but this was pretty darn tasty
ReplyDeleteOooo, that looks so good. I think I will skip the pectin and just keep it runny. So many uses!
ReplyDeleteThat looks yummy!!
ReplyDeleteNow, there ya go! I think I'd like it better as a topping than as a spread, anyway!
ReplyDeleteRibbit it is 3:00 here and I am getting hungry. I shouldn't be looking at photos like that. Yummm.
ReplyDeleteHow did it go Monday? John