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Thread: Drowning In Apples

  1. #1
    Beti Guest

    Default Drowning In Apples

    My last canning task for the year is taking care of our apples. My
    husband picked about 40 pounds of apples (with probably another 30 on
    the) this week. Fortunately, my he also bought me a fabulous new 16
    quart aluminum/stainless restaurant-quality stock pot for my
    birthday! (It's especially nice since the thermostat on my front
    burner seems to be out and it's really hard to control the
    temperature.)

    So far I've made:

    4 half-pints Ma Pickle's Lavender Apple Jelly (which doesn't seem to
    have set unfortunately)
    7 pints Sweet Apple Cider Butter (Ball Complete Book)
    5 pints Apple Chutney (SETP - tasty but incredibly rich)

    And on the stove cooking right now are 8 pounds of apples for nine
    pints of Apple Butter from SETP. Tomorrow I'll put up several quarts
    of apple sauce and a small batch of Apple Cranberry Butter and put
    apple pulp in the dehydrator for fruit leather.

    After that, I think I'll be feeding the goats and chickens and our
    neighbor's horses since I'll probably never want to see another apple
    again....

    Cheers,
    Beti

  2. #2
    Carol S Guest

    Default Re: Drowning In Apples

    Beti....I'm curious about your Lavendar Apple Jelly.....do you get
    lavendar flavoring somewhere or is the color somehow
    lavendar?.....sounds interesting!...Carol


  3. #3
    Beti Guest

    Default Lavender Apple Jelly Recipe

    On Oct 29, 9:25*pm, Skeezi...@webtv.net (Carol S) wrote:
    > Beti....I'm curious about your Lavendar Apple Jelly.....do you get
    > lavendar flavoring somewhere or is the color somehow
    > lavendar?.....sounds interesting!...Carol


    Ingrid, aka Ma Pickle, a woman who used to be around r.f.p, was kind
    enough to give me the following recipe. And yes, it does have a
    slight lavender tinge, quite pretty. Just be sure to use culinary
    lavender. (I don't think ornamental lavender isn't poisonous but the
    flavor is harsh.) The jelly didn't set up but I didn't have time to
    try to fix it. It's still pretty good even if it's more syrupy than
    jelly.

    I also tried pear lavender jelly last month but that didn't really
    taste all that good. I'll probably end up using it as a glaze for a
    tart. I made peach lavender jam earlier this summer (recipe from
    Small Batch Preserving I think) and that was very good!

    -Beti

    Ma Pickle's Lavender Jelly

    2 1/4 cups bottled apple juice
    1 cup lavender flowers (I used Hidecote lavender from my garden and
    only used 1/4 cup since it was pretty strongly flavored.)
    3 1/2 cups sugar
    1 pouch liquid pectin

    Place juice and flowers in a saucepan, bring to boil and remove from
    heat.
    Cover and let stand for 15 minutes. Strain and measure 2 cups. Place
    in a
    large saucepan and add the sugar, stir well to dissolve. Bring to a
    full
    boil, add the pectin, return to full rolling boil and boil for 1
    minutes
    stirring constantly. Remove from heat, skim foam if needed.
    Immediately
    ladle into hot sterilized jelly jars leaving 1/4" headspace. Process
    in a
    boiling water bath for 5 minutes.

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