As I begin to pen this column I’m thinking about where this recipe originated. My good friends, Willis and Irene, from Minnesota, shared this lovely recipe several years ago. They also brought me a jar of the jam, which made it even better! I plan to use this recipe in about 3 weeks when our office will be offering another canning class, for our clients and the community. When it comes to canning fall harvest items I am not a big fan of apple butter. Sure, I will eat the product, but I don’t want jars of it setting around. This will be yummy for biscuits or on the side of the plate like a little sweet chutney, super with pork or steak.
This week we brought in our big supply of canned goods for the winter months. I spent a part of Sunday organizing the extra items on the shelves, in the garage. It gave me a good sense of accomplishment and security for the winter. When it’s cold outside I truly hate sending someone to the store to get something as simple as chili beans! Speaking of chili beans has anyone tried the mixed beans at their local Walmart stores? They have like 4 styles of beans and they’re in a chili sauce. I could have eaten them right out of the can. Nice idea by the canning company.
This chatter also reminds me I need to get out to the country and pull more of our hamburger bundles back to our house. We co-own a ‘giant’ deep freeze, at a friend’s home, and we have been storing the fresh beef there. I’m getting hungry for meat loaf and Salisbury steaks, so it’s time to bring in a box. So far we haven’t made any chili or vegetable soup, but I know its coming!
This week I am proud to say I never ate out once! A small hamburger on Saturday was it. Those who cook a great deal will agree, it’s so much better when you cook at home. We actually had a couple of spectacular meals this week. One was a birthday dinner for our friend Oliver, and the next night it was creamy linguini and shrimp. Oliver even christened the ‘Blackstone’ griddle I’ve had for like 2 years. It was great with the shrimp. Mighty fine dining I must say.
I was cleaning in the garage today, wishing I was off tomorrow so I could finish the job in one day! I know everyone talks about the weather, but it has been beautiful here in the Ozarks for the last week or so. I’m enjoying every day. Oh that just reminded me, I’ve got to go pick pears one evening this week so I can make a fresh batch of pear honey. Add that to the list. Next weekend may be canning. I’ve also got frozen cherries that need to be made into jam.
Make someone’s day this week by doing something special for another. Embrace the hospitable spirit. Simply yours, The Covered Dish. www.thecovereddish.com
Apple Pie Jam
By: Irene VanNorman
St. Charles, Minnesota
4-5 apples peeled/sliced, 2 lbs.
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional
Combine apples/water, cover cook until tender.
Measure 4 1/2 cups apples, return to kettle.
Add sugar and butter, bring to full rolling boil, and stir constantly.
Stir in Pectin & return to full boil, boil 1 minute; stir constantly.
Remove from heat; stir in spices.
Skim off foam.
Pour hot jam into hot jars leaving 1/4″ headspace.
Adjust caps.
Process for 10 minutes in a boiling water bath.
Yield 7 half-pints.
*Irene used Macintosh apples
