I was so lucky this month to receive a very large tub of apples from a friends apple tree! Last year, I made regular apple jelly and it was quite an undertaking, so this year I decided to try something a bit easier. I chose two recipes that I hadn't tried yet from my Ball Blue Book of Canning and Preserving: Maple Apple Jam and Cranapple Butter. I must admit that they both turned out really yummy! And, after spending the morning making the jam, I went ahead and made the apple butter that afternoon. It was a crazy idea and I sure did regret it by that evening, but it takes a good 3 hours for my canning pot to come to a boil and I figured that since I had had that pot all ready to go, I might as well can up all of the apples that I had. Wow. What a day. I stood and peeled, cored and chopped over 12 pounds of apples! My hands and feet were killing me, but I'm still glad that I went ahead and made everything in one day. I also had my little 3-year old helper, so it took me longer than normal. She was helping me put the cut up pieces of apple in the bowl and I came to the conclusion that she puts apples in a bowl the same way I put blueberries in my bucket when I'm at the blueberry patch....one piece in the bowl...3 pieces in her mouth.....lol
Like I said, both of these recipes were really yummy and I hope you enjoy them! Oh, and just as a quick disclaimer.....I am not a pro at canning. lol I definitely don't know it all, so please go to the Ball Canning website for all information about canning and help with any questions you might have. I only know what I know from standing in our tiny, hot kitchen every summer watching my parents can tomatoes, pickles and beets.....lol
makes about 8 half-pints
3 quarts chopped, peeled, cored apples (about 6 pounds)
6 cups sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup maple syrup
Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to gelling point. (I had to add one package of pectin to my pot because I couldn't get mine to gel. I think this is because I don't have a big enough pot to cook jelly in and couldn't bring the heat up high enough w/o it boiling over.) As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
makes about 6 pints
6 pounds apples (about 24 medium)
2 quarts cranberry juice cocktail
4 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
To prepare pulp: Wash apples. core, peel and quarter apples. Combine apples and cranberry juice cocktail in a large sauce pot. Simmer until apples are soft. Puree using a food processor or food mill, being careful not to liquefy.
To make butter: Combine apple pulp, sugar and spices in a large sauce pot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-wtaer canner.
I hope you enjoy and God Bless!