I posted awhile ago about my "discovery" of canning. So, I'm at it again! Anyone who's been in my back yard has probably noticed that I have a big crab apple tree. I'd love to have it removed b/c it's not very pretty and it drops apples all over the yard, but we live in military housing, so that's not even an option. So...this year I decided to put the apples to use by making some jam. I even got my 3 year old involved helping me pick and wash them. I made 5 jars using the recipe below, and then I added 3 diced jalapenos that I had boiled in a small amount of water prior to adding them.
Ingredients:
- 5 QUARTS CRAB APPLES, REDUCED TO 7 CUPS PULP
- 2 CUPS WATER
- ¼ CUP LEMON JUICE
- 1 CUP APPLE JUICE
- ½ CUP WATER
- 1 PKG. PECTIN
- 1 1/3 CUPS HONEY
Directions:
- Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
- Press the cooked crabapples through a sieve or food mill.
- In a large saucepanb or kettle, combine pulp, lemon juice, apple juice and water.
- Slowly add pectin.
- Stir until dissolved.
- Add honey.
- Bring to a rolling boil; boil 1 minute, remove from heat.
- Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.
So...the jam with the jalapenos is pretty spicy, and I haven't tried the plain jam yet. I'm planning to use the jalapeno jam over cream cheese for a tasty appetizer. I'm just psyched that I did something with those darn apples...and I also grew the jalapenos, so it's all from my back yard!!
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