What can I say, we love our jams and preserves! I designed this one to go with the beautiful Rainier Cherries that Northwest Cherries sent me. Perfect match to some Granny Smith Apples. ~Enjoy! Diane
Cherry & Granny Smith Preserve -small batch- Ingredients: 1 1/2 lbs Rainier Cherries, stemmed & pitted 1 cup sugar 1/4 cup honey 1/2 fresh lemon juiced & zested 1 large Granny Smith Apple, diced small 1/4 packet of pink box sure jel pectin (for a firmer set use 1/2 the packet) Yield: 3 half pints (this recipe can be doubled) increase sugar by amount of honey called for it not using honey Directions: Wash, Stem, Pit cherries, cut some into small diced pieces (about 3/4 cup diced, these will go in at the end of cook time with some reserved diced apple) I soak my whole cherries in a large bowl and the cut up diced pieces in a small cup - both in ascorbic acid (Fruit Fresh) and water to prevent darkening. Wash, core, peel and dice up the Granny Smith Apple - you can leave the peels on if desired, that is where a greater amount of pectin resides. (add 1/2 cup diced apples to the reserved diced cherries in cup) Place whole cherries and unreserved apple into sauce pan, add in 1/2 the sugar and cook over medium heat, stirring so they don't scorch, until the cherries start to release their juices (about 10 mins.) Add in the remaining sugar and honey, with lemon and lemon zest. Cook on medium-low heat for approx 30-40 minutes. Once you see the apples have softened, use an immersion blender to blend the mixture smooth. Add in the reserved cherry & reserved apple diced pieces and cook everything another 2-3 minutes, sprinkle in 1/4 a packet of pink box Sure Jel to the mixture and raise the heat to a High boil, one that won't stop bubbling when stirred. The pectin releases at high temp and the jam starts to set. Once the jam is to your liking in thickness, fill hot, sterile jars to 1/4" head-space, wipe jar rims free of any jam residue, adding a new lid and a band to jars. Process in a boiling water-bath for 10 minutes, or according to your local altitude. Remove jars from canner when time is up, and let cool in a draft-free environment for 24 hours (I check seals at the 4 hour mark - if any are still unsealed, place in fridge for immediate consumption) After 24 hours, check seals, remove rings, wash jars in warm-soapy water, label and store for up to one year in your pantry. Note: If you do omit using the 1/4 cup honey, you must increase the sugar by 1/4 cup. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Rainier Cherries: Provided by Northwest Cherries/Washington State
0 Comments
Mini Spiced Apple Tarts
Ingredients: 1/2 box (1 sheet) puff pastry dough, thawed 1 egg 1 tsp water demerara sugar or large granulated sugar, for sprinkling Spiced Apple Mix: 1 Fuji apple, thinly sliced & cored 2 Tbs maple syrup 2 tsp cinnamon 1/2 tsp nutmeg 2 Tbs brown sugar Makes 8 Mini Tarts Directions: Preheat oven to 400. While the pastry dough is thawing, mix together your apple slices with spice mix in a large bowl, toss to coat and set aside. Thaw one sheet of puff pastry dough *takes approx 40 mins from frozen, when defrosted, lay pastry dough on a piece of parchment paper or a lightly floured surface and gently roll out dough to create a smooth, flat, seamless surface. Using a 3 inch cookie/biscuit cutter, cut out as many circles as you can (I get about 4-5 circles from the start) continue gently rolling and cutting circles until all the dough is used up. Lay the cut circles on a baking sheet lined with parchment paper, prick only the centers of each circle all over with a fork - leaving about a 1/2 inch edge of solid dough. Lay spiced apples in the middle of each circle (I stood mine upright a bit, resting against each other - 4 thin slices fit into the center of each of my circles.) Mix the egg and water together in a bowl and Brush the outside solid edges of dough with the beaten egg/water mixture, sprinkle with sugar and Bake at 400 for approx 20 mins or until golden brown. Serve warm or room temperature. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Capture FALL in a jar to savor all year long! Spiced apple rings take a bit of time to prepare but, overall the wonderful, sinful taste is worth it! You need to keep in mind when buying apples that they will need to be small enough in diameter to fit in wide mouth jars if you prefer to stack the rings (like I did) I did use an apple peeler which cut the slices thinner then some may prefer but, since I enlisted my apple corer/peeler to help out on this - I don't mind. 12 Granny Smith apples made just about 6 pints. I processed 5 pints and my husband and I ate the leftovers, about a pint...(someone had to taste test - right?!) We love these!! and you don't have to add the red dye if you don't want to! There are organic red dyes on the market if you prefer or leave out of the recipe. Since some of these will be gifts, I went a bit darker with my dye. If you have a hard time finding Cinnamon Red Hot Candies - try the baking aisle of your grocery store - they usually have them marked as "Cinnamon Imperials for Baking/Decorating" I know there is a lot of sugar in this recipe - I wanted to follow the safe canning method on this before I venture out into switching up the apples and syrup. The recipe listed below has been cut in half from the original. (Next time I will try sweet apples with cinnamon sticks and a light syrup with honey replacing up to half the sugar) ~Enjoy! Diane
Spiced Apple Rings Ingredients: 6 lbs firm tart apples/such as granny smiths (max.diameter 2-1/2 inches - approx 12 apples) 6 cups sugar 3 cups water 1/2 cup plus 2 Tbs white vinegar (5% acidity) 1-1/2 Tbs whole cloves, in cheese cloth or tea ball 1/3 cup red hot cinnamon candies (or 4 cinnamon sticks) 1/2+ tsp red food coloring (optional, they do make organic) Fruit Fresh *optional, to prevent darkening Yield: About 5 to 6 pints Procedure: Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into 1/2-inch slices, remove core area with a melon baller and immerse in ascorbic acid solution such as Fruit Fresh. (I used my apple peeler to peel/core/slice) To make flavored syrup, combine sugar water, vinegar, cloves (placed in cheesecloth or a tea ball), cinnamon candies, or cinnamon sticks and food coloring in a 6-qt saucepan/pot. Stir, heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Remove air from jars and adjust headspace once again, wipe rims well before applying lids. Process in a Boiling Waterbath Canner for 10 minutes or according to your local altitude/regulations. Once timing is up on canner, let the jars set in your canner with burner off and lid removed for an extra 5-10 mins to help prevent against siphoning, carefully remove jars from canner and let cool in a draft free area for 12-24 hours before washing, labeling and storing sealed jars. Any jars that are unsealed need to be refrigerated and eaten first. Recipe Adapted from: "So Easy to Preserve" Photos by: Diane Baker for Canning and Cooking at Home Spiced Apple Galette
Ingredients: 1 Sheet of Frozen Phyllo Dough (1/2 a package) *or make your own dough from scratch, see below 3-4 small apples, I use Michigan Paula Reds, washed, cored, cut into 1/8-inch-thick slices 2 Tbs White Sugar or 2 Tbs Honey 1 teaspoon finely grated dried lemon peel 2 Tbs Maple Syrup 2 Tbs Brown Sugar 1/2 Cup Spiced Apple Butter (click for my recipe) Milk & Demerara Sugar, for dusting *From Scratch Dough: 1 3/4 cups all purpose flour 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 2 tablespoons (or more) ice water Dough: Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out. Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes. Assemble Galette: Preheat oven to 450°F. Combine apple slices, maple syrup, sugars, and lemon peel in medium bowl; toss to blend. Lay one piece of dough over parchment paper on a baking sheet. Spread the spiced apple butter over crust, leaving 1" plain border. Arrange apple slices in concentric circles atop fruit butter, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with demerara large grained sugar or more white sugar. Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature. Adapted from: Bon Appetit/Hill Photos by: Diane Baker for Canning and Cooking at Home Blush Apple Almond Jelly 4 cups apple juice (about 4 pounds apples, peels & cores and 3 cups water) 2 tablespoons lemon juice 3 cups sugar 1/8 tsp almond extract 1/4 - 1/2 cup maraschino cherry juice (if you want the blush color) Certo liquid pectin packet **if needed (the more tart the apples the higher in pectin but, if you are having problems getting your jam to set add pectin.) Yield: About 4 to 5 half-pint jars To prepare juice. Select about one-fourth under-ripe and three-fourths fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do not peel or core. Add cherry juice to pot, cut apples into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Use a colander and cheesecloth or jelly bag to extract the juice (do not press on the pulp bag/jelly bag or your jelly will turn cloudy). To make jelly. Measure apple juice into a large pot. Add lemon juice and sugar and almond extract, stir well. Boil over high heat to above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. *Certo Liquid Pectin is added after the sugar is cooked down - it is a great pectin to use to save your jelly if its not gelling!! Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch head-space. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 10 mins *adjusting time to your local altitude/regulations. Recipe Adapted from: National Center for Home Food Preservation Photos by: Diane Baker for Canning and Cooking at Home |