Apple Art ~ Apple Conserve

JPerry Apples by the Window

Apples by the Window ~ Acrylic on Canvas Jaquelin Perry ~ Private Collection

Just thumbing through my copy of Look Who’s in the Kitchen and happened upon this delightful image of a painting by my friend, artist Jaquelin Perry. Sprinted to phone my favorite grocer. YES, he reported…the Honey Crisp apples are IN! Making my Apple Conserve tomorrow. Yes I am. Reaching for replay of last fall’s yumminess. It’s simple, and that’s a guarantee. I mean, you don’t even have to peel those sweet apples! Try it; you and I both will be happy you did.

Blueberry Jam

It’s blueberry season people! And since Hurricane Arthur is showing his ugly face to us coastal folks, run out and get your berries now. It’s going to be ugly tonight and tomorrow…perfect time to get your jam on. All you need are berries, lemons, and sugar. This is pectin free people!Sauces Blueberry Jam

3 pints blueberries
3 1/2 cups sugar
Zest of 1 lemon
Juice of 1 lemon

In large bowl, crush 3 cups berries with potato masher.
Pour in to soup pot.
Crush remaining berries in bowl.
Pour in to soup pot.
Add sugar, lemon zest and lemon juice.
Bring to boil over medium-high heat.
Boil 15 to 20 minutes stirring often.
Skim off any foam from time to time.
Ladle hot preserves in to hot jars, with 1/4 inch head room.
Prepare canned preserves in boiling water for 10 minutes.
Remove from water and make certain that lids “pop”.
Allow to rest for at least a day.
Good in cool, dark pantry for up to a year.

Makes 6 half pint jars.Blueberry Jam II

 

Apple Conserve

Sauces Apple Conserve II FINALLY, it’s cooler than 80+ degrees out. AND the local grocers are show casing fresh delicious Honey Crisp apples, perfect for making all sorts of yummy things to dance on your taste buds. So I made this fly me to the moon Apple Conserve over the weekend. Since I don’t believe in packaged pectin, I added a bit more sugar. Now who “da heck” can fuss with that?! And ya don’t even peel the apples. Keeping it simple, yes I am!

6 cups honey crisp apples, chopped
1 cup dried cranberries
4 Tbs lemon juice
1/2 cup water
5 1/2 cups sugar

Place apples, cranberries, lemon juice, and water in stock pot.
Bring to boil.
Simmer 20 minutes.
Stir in sugar.
Cook 3 to 4 minutes until sugar is liquid.
Transfer to prepared jars.
Fill, leaving 1/4″ head space.
Place lids and rims on.
Boil for 10 minutes in water bath.
Remove and wait to hear pop to insure a healthy seal.
Allow to stand undisturbed 24 hours.
Place in cool, dark pantry.
Allow to rest 1 week.

Makes 6 half pint jars.

Mango Chutney

Ingredients just pored in pot, totally uncooked.

Ingredients just poured in pot, totally uncooked at this point.

Put this one in your Trapper Keeper. Mangos (may also be spelled mangoes) have been grown in India for an amazing four thousand years. Right?! Mangos were introduced to the tropics of Florida in 1863, with the first successful variety commercially grown being the “Haden”. Other popular Florida mangos are the Tommy Atkins, Keitt, and Kent. Their peak seasons are mid June to late August, making this a perfect time to can Mango Chutney to blast you through the winter and spring. Uhhh, I think I’ve also just completed my non-shopping Christmas shopping with all of this canning I’ve been up to (don’t end a sentence with a preposition!). Yes Ma’am. Go for it. Enjoy it with pork, chicken, potato salad and so forth!

Here ya GO!  Task Complete.

Here ya go! Task Complete.

10 mangos, peeled and cubed
2 small onions, chopped
2 cups golden raisins
4 Tbs ginger paste (in refrigerated produce section)
2 garlic cloves, minced
2 t mustard seeds
1/2 t red pepper flakes
5 cups sugar
2 1/2 cups distilled white vinegar

Combine sugar and vinegar in large pot.
Bring to a boil, stirring until sugar dissolves.
Add remaining ingredients.
Bring to boil, and then simmer, uncovered, stirring every 5 minutes approximately 45 minutes, until thickened and syrupy.
Pour in to clean, prepared mason jars, leaving 1/2 inch head space.
Close jars with lid and lightly placed rim.
Process in boiling water 15 minutes.

Makes 11 to 12 half pint jars.

Do NOT double this. Make additional separate batches if desired.

Blueberry Preserves ~ Pectin Free

Blueberries I

I suppose this is what you do when retired?  I’d surely never done this previously…medical care needed?!

You will need:
Complete canning set
Canning jars…I like half pint size
6 cups blueberries
3 1/2 cups sugar
1/4 cup lemon juice
2 t lemon zestBlueberries II

Prepare jars and lids (not rims) by boiling in canning pot for 5 minutes.
Keep jars in water while preparing berries.
In large bowl, crush 3 cups berries with potato masher.
Pour in to soup pot.
Crush remaining berries in bowl.
Pour in to soup pot.
Add sugar, lemon zest and juice.
Blueberries IIIBlueberries IVBring to boil over medium-high heat.
Reduce heat to medium low and boil 15 to 20 minutes stirring often.
Skim off any foam.
Remove jars and lids from hot water.
Line them up on counter.
Ladle hot preserves in to hot jars, with 1/4 inch head room.
Place lid and lightly screw on rim.
Prepare canned preserves in boiling water for 10 minutes.
BLueberries VRemove from water and make certain that lids “pop”.
Allow to rest for at least a day.
Good in cool, dark pantry for up to a year.

All of this while wearing my trusty brace.  Thank you Jacob Bosley!

Arthritic Thumb Brace!

Arthritic Thumb Brace!