This week I would like to share a couple of gifts that include apples.
Grandma's Apple Pie in a Jar
"If you're a fan of apple pie--and who isn't?--you will love this luscious apple jam. Serve it on bread or use it more creatively in mini-tarts or as a dessert topping. You're certain to receive rave reviews for its good taste."--Ball Complete Book of Home Preserving
3/4 cup raisins or dried cranberries (I used golden raisins)
6 cups chopped cored peeled Granny Smith or other tart apple
Grated zest and juice of 1 lemon
1 cup unsweetened apple juice
1 package (1.75 oz regular powdered fruit pectin)
9 cups granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1. Prepare canner, jars and lids. (Makes about six 8-ounce jars)
2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside.
3. In a large saucepan, combine apples and lemon zest and juice. Bring to boil over high heat, stirring frequently. Reduce heat and boil gently, until apples begin to soften. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for one minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.
4. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw on bands.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
IMPORTANT: Make sure when canning that you follow ALL directions to ensure safety of food. If interested, I highly recommend purchasing "Ball Complete Book of Home Preserving."
Apple Pie Filling
"In addition to the classic pie, this filling allows you to quickly turn out luscious desserts such as apple turnovers, apple crisp or apple dumplings. The addition of cinnamon and nutmeg adds warmth to sweet or tart apple slices."--Ball Complete Book of Home Preserving
12 cups sliced peeled cored apples, treated to prevent browning
2 3/4 cups granulated sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/4 cups cold water
2 1/2 cups unsweetened apple juice
1/2 cup lemon juice
1. Prepare canner, jars and lids. (Makes about seven pint jars)
2. In a large pot of boiling water, blanch apples for 1 minute. Remove with slotted spoon and keep warm in covered bowl.
3. In a large stainless steel saucepan, combine sugar, ClearJel, cinnamon, nutmeg, water and apple juice. Bring to a boil. Stir constantly and cook until mixture thickens and begins to bubble. Add lemon juice, return to boil and boil for 1 minute, stirring constantly. Remove from heat. Immediately fold apple slices into hot mixture. Before processing, heat, stirring, until apples are heated through.
4. Ladle hot pie filling into hot jars, leaving one inch headspace. Wipe rim. Center lid on jar. Screw on bands.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 25 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
SO, now you have all these great gifts. But wait! Wouldn't a cute tag really put it over the top?
This is one of many tags that my favorite Etsy store has...
I've included on the back side some other great ideas for using the apple filling....
including that it would be a sweet treat just as it is! :)
The possibilites are endless....
You could take a basket full of apples to your neighbor OR fill it up with warm yeast rolls!
btw...this is what my kitchen island currently looks like....
These beauties will be applesauce this time tomorrow!