today I am making pumpkin butter. This is take 2. We made it the other night, but the kids didn't hear me when I asked them to turn off the crockpot, so it did indeed burn. I couldn't smell it because I was sick! LOL
The cooler weather days are wonderful. it isn't getting hot until really late in the afternoon.
I have a lot of fall baking on the list to be done. Harvest bread, pumpkin muffins, pumpkin butter, roasted apple butter, zucchini bread-the list goes on and on!
Best time of the year!
Wednesday, September 19, 2012
Saturday, September 8, 2012
Roasted Apple Butter / Kiwi Jam
from vegetarian times magazine.
Oven - Roasted Apple Butter
4lb apples, stems removed and quartered
1 cup cider vinegar
2 cups light or dark brown sugar
1-1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp ground cloves
1) place apples and vinegar in large stainless steel pot with 2 cups water. cover and bring to a boil. reduce heat to medium and cook 45 minutes to 1 hour or until apples have applesauce like consistency. run the mixture through food mill or press through sieve to seperate pulp from skins and seeds (I used my Ricer)
Transfer pulp (you should have about 5 cups) to large ovenproof dish or dutch overn.
2) preheat oven to 350 degress. stir remaining ingredients into apple pulp. bake 2- 2 1/2 hours, stirring every 15 minutes.
3) meanwhile, sterilize jars and lids: keep jars in hot water until ready to be used.
4) remove jars one at a time and fill with jam...leaving 1/4 inch headspace. seal with lids. planning canning rock or cake rack in bottom of large pot and return jars to pot, adding extra water to cover jars by 1 inch. bring water to a boil and boil 10 minutes. remove jars from water and cool.
Easy Kiwi Jam:
makes 6 8oz jars
4lb Kiwi Fruit halved
4 cups sugar
1/4 cup lemon juice
1) scoop flesh from kiwi halves into stainless steel pot. Mash flesh until smooth. Stir in sugar and lemon juice.
2) bring mixture to a boil. reduce heat to med-low and simmer 15 minutes or until thickened, stiring occasionally.
3) meanwhile, sterilize jars and lids: keep jars in hot water until ready to be used
4) remove jars one at a time and fill with jam...leaving 1/4 inch headspace. seal with lids. planning canning rock or cake rack in bottom of large pot and return jars to pot, adding extra water to cover jars by 1 inch. bring water to a boil and boil 10 minutes. remove jars from water and cool
Oven - Roasted Apple Butter
4lb apples, stems removed and quartered
1 cup cider vinegar
2 cups light or dark brown sugar
1-1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp ground cloves
1) place apples and vinegar in large stainless steel pot with 2 cups water. cover and bring to a boil. reduce heat to medium and cook 45 minutes to 1 hour or until apples have applesauce like consistency. run the mixture through food mill or press through sieve to seperate pulp from skins and seeds (I used my Ricer)
Transfer pulp (you should have about 5 cups) to large ovenproof dish or dutch overn.
2) preheat oven to 350 degress. stir remaining ingredients into apple pulp. bake 2- 2 1/2 hours, stirring every 15 minutes.
3) meanwhile, sterilize jars and lids: keep jars in hot water until ready to be used.
4) remove jars one at a time and fill with jam...leaving 1/4 inch headspace. seal with lids. planning canning rock or cake rack in bottom of large pot and return jars to pot, adding extra water to cover jars by 1 inch. bring water to a boil and boil 10 minutes. remove jars from water and cool.
Easy Kiwi Jam:
makes 6 8oz jars
4lb Kiwi Fruit halved
4 cups sugar
1/4 cup lemon juice
1) scoop flesh from kiwi halves into stainless steel pot. Mash flesh until smooth. Stir in sugar and lemon juice.
2) bring mixture to a boil. reduce heat to med-low and simmer 15 minutes or until thickened, stiring occasionally.
3) meanwhile, sterilize jars and lids: keep jars in hot water until ready to be used
4) remove jars one at a time and fill with jam...leaving 1/4 inch headspace. seal with lids. planning canning rock or cake rack in bottom of large pot and return jars to pot, adding extra water to cover jars by 1 inch. bring water to a boil and boil 10 minutes. remove jars from water and cool
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