Apple Pie Jam
6 cups of peeled and diced apples. You should use an apple like Granny Smith’s.
¾ cups of water\
½ teaspoon of butter
3 cups of sugar
2 cups of brown sugar
¾ tsp of cinnamon
1 small box of sure-Jell
Cook apples, water, butter over low heat stirring until they are soft, but not mushy.
Stir in sure-jell and bring to a full rolling boil, stirring constantly.
Add sugar and cinnamon and bring back to boil stirring constantly for 1 minute.
Remove from heat and skim off foam if any.
Pour into hot jars leaving ¼ inch head space.
Process jars in a boiling water bath for 10 minutes. Makes 7 ½ pints.
Note: 6 cups of diced apples = 6 to 7 medium sized apples.
This jam tastes like you have an apple pie in front of you. It’s also very good warmed and served over ice cream. Yummy.
Recipe contributed from a friend and tested by nancy.
Contributed by nancy
Violet Jelly
One of my favorite fun late spring jellies to make is somewhat unusual but very delicate, and easily adapted for a variety of other jellies. Violet Jelly! So good! And this recipe can easily be adapted as rose jelly, honeysuckle jelly, mint jelly, or a variety of other jellies for whatever happens to be in season.Fill a 1 quart jar with fresh, washed violet petals.
Pour boiling water to the brim of the jar, and steep up to 24 hours.
Add no more than 1 TBS lemon juice to violet juice, in fact, 2 tsp are enough to change the color, without affecting the taste. The violet juice will turn color here, to a vibrant pink, fun!
 |
| Color change |
 |
| Full boil, with sugar added |
Add 1 package pectin (I usually just use Sure-Gel brand pectin).
Bring mixture to a full boil.
Add 4 cups sugar and boil again vigorously for 1 minute.
Ladle jelly quickly into glass jars (whatever you have available!) ,to about 1/2 to 1/4 inch from the top. One batch of jelly usually takes about 4-5 1/2pint jars
Screw caps on tightly, and place in boiling water bath about 10 minutes.
Remove jars, tighten lids again, and allow to cool. As jars cool, the lids should "pop" to seal. Any jars that do not seal, place in the refrigerator to use first. Store violet jelly out of sunlight, as the violet color will fade in direct light over time.
