I love morning walks in our woods when Fall is sneeking in. The nights turn cool bringing the morning dew. This morning fog was settleing in and then it disappeared only to come back again 20 minutes later. The crows were all abuzz about something and I happened upon the deer who snorted at each other saying I was near. Peaceful.
Yesterday I posted about my canning withdrawls so you’ll understad I had to make something. I have a recipe for Apricot Grand Manier Conserve that I’ve been wanting to make. The recipe calls for dried apricots, 1 tart apple, orange juice or Grand Manier, sugar and lemon juice. I bought one 12 oz. pkg. of dried apricots and one Granny Smith apple at the store yesterday, but I forgot the orange juice. So I decided to look up a recipe for Dried Apricot Jam, use it as an example and make my own recipe.
First I cut the apricots in small pieces (sissors are easiest) and soaked them overnight; quite a sticky endevor. Be sure to cut them into small pieces; doing the same with the apple. The recipe I was using as a referral didn’t mention where to sit the apricots overnight so I opted to place them in the refrigerator before I went to bed; they had sat on the kitchen counter for 5 hours. The today I put them in a large pot to boil. While they were heating up I preped the apple and added it to the pot. I noticed that my jam was a bit junky and that the dried apricots were not going to add any creamyness. I decided to whirl up about 2 cups in my food processor. This gave it the creamyness I wanted. Neither the Conserve or Jam recipe I was refering to listed pectin as an ingredient, but thought that it could use a bit so I added three tablespoons; stirring after each tablespoon. The jam became immediately thicker and I had high hopes it would jell. I guessed on my amount of sugar and 2 cups made the jam sweeeet. I cooked the jam for about another 15 minutes to get the stickyness I wanted. I was using my wooden spoon to stir with and I noticed that eventually between stirs the jam was jelling on my spoon. I immediately placed the jam in the jars.
If the jam I licked off the spoon tastes like that in the jars I can’t wait to try it in the morning.
I WILL be making this again.
Dried Apricot Jam
Makes 3 pints
1 (12 oz.pkg.) dried apricots
3 pints water
1 Granny Smith apple, peeled, chopped small
1/4 c. lemon juice
3 Tbsp. Low Sugar Pectin
2 c. sugar
1. Cut apricots up small.
2. Put apricots and water in large bowl or tupperware-ish container and cover. Let soak overnight in refrigerator.
3. Next day place apricots with the water in a enamel or stainless steel pot. Add chopped apples. Simmer for 15 minutes on low heat.
Meanwhile remove 2 to 3 cups of apricots and apples and slightly puree in a food processor; return to pot.
4. Bring to a boil, after 15 minutes add Pectin. Stir well to combine.
5. Add sugar and stir well again. Bring to a slow (low) boil and allow to cook like this till jam is sticky; about another 10 to 15 minutes. Stir often.
6. Meanwhile, prepare jars, lids and hot water bath.
7. Fill jars and place lids and rings on.
8. Place in hot water bath for 10 minutes. Remove and wait for lids to seal. POP!
I guess I am having canning withdrawls I’ve been looking at websites with canning recipes.
The garden is burnt up from the HOT weather and drought we’ve had; at least I thought so. I went up into the garden this morning and discovered that 3 of the cantalope plants are full of blooms and there are 2 little green cantalopes on the vine. Small wonders. I’m guessing it’s been the little bit of rains we’ve been getting this past week or so. I used my shovel and dug down to see how far down the ground was wet and it was about an inch.
Anyway, Judy at http://grandparentsplus2.wordpress.com/ wrote me and wanted a refrigerator pickle recipe. I’ve been remiss in getting to that; life getting in the way and all. I found this one today at Nina Corbett’s blog Put Up or Shut Up. Perhaps I’ll give it a try next year.
Dan George’s Kick-Ass Westport River Barrel Cukes
One more link to get you dreaming about canning also.
You can’t make just one of these. :O)
Food In Jars recipe index
I over heard this at Mc Donalds the other morning.
1st Elderly Man: I have “sometimers”.
2nd Elderly Man: I have “whatever-timers”.
3rd Elderly Man: I have CRS.
2nd Elderly Man: What’s that?
3rd Elderly Man: Can’t remember sh_t.
2nd Elderly Man: Ha! I’ll have to remember that; if I can.
Gifted vegies are the best; ‘course the ones you grow are too. :O) Anyway, I was given a long cucumber and I don’t like to eat them raw, so I made 3 half-pint jars of Dill Pickle Relish.
Dill Pickle Relish
2 cups chopped cucumber
1 cup chopped small green tomatoes
1/3 cup red bell pepper
1 cup cider vinegar
3 tsp. dill seed
2 cloves garlic, finely minced
1 1/2 tsp. canning salt
Place all ingredients in an enamel or stainless steel pot. Bring to a boil, then reduce heat to a simmer. Simmer for 10 minutes.
Ladle into jars and seal. Place in boiling water bath for 15 minutes. Remove, sit on a towel, and wait for the popping sealing sound.
Hoping everyone’s week went well. It is still HOT here. I was told that last night at 9:00p.m. it was 92 degrees outside my house. The air conditioner is getting a workout this summer. We’re promised scattered thunderstorms this weekend and I am ready; even a quick downpour would be nice.
1:30p.m. A friend of mine gave me some green tomatoes to make my Green Tomato Relish, but I don’t have any Tumeric or whole mustard seeds and I forgot to buy the (AH! I hear thunder!) cabbage. So I decided to make my fave Green Tomato Pickles with Onions; espically since the tomatoes are in the fridge, salted and drained. I’ve been making these for 5 years now. I love it when, at the end of the season, someone says “come get all these green tomatoes before the frost gets them”. You’ll find the recipe and photos for my Green Tomato Relish on last years garden Blog. Here: Green Tomato Relish
Here is the recipe Green Tomato Pickles with Onions recipe I make:
1 gallon sliced tomatoes – 16 cups
2 cups sliced onions
1.4 c. canning or pickling salt
4 c. vinegar (I use apple cider vinegar)
3 cups brown sugar
1 tablespoon whole cloves
1 tablespoon allspice
1 tablespoon celery seed
1 tablespoon mustard seed
1. Slice tomatoes and onions, Sprinkle with 1/4 c. salt and let stand 4 to 6 hours. Drain.
2. Heat and stir sugar into vinegar until dissolved. Tie cloves, allspice, celery, and mustard seeing a cheesecloth or spice bag. Add to vinegar with tomatoes and onions. Bring to boil, reduce heat and simmer 30 minutes, stirring as needed to prevent sorching. Tomatoes should be tender and transparent when properly cooked.
3. Remove spice bag. Fill jars and cover with vinegar solution. Leave 1/2-inch headspace. Adjust lids and process in boiling water bath canner; 10 minutes for pints, 15 minutes for quarts.
4. This recipe yields about 9 pints.
Notes: I like my tomatoes and onions chunky so I quarter them. I split apart the onion layers so they will cook better and you’ll get more in each jar that way.
Oh yeah I mentioned thunder eariler in this post…
RAIN!!! It has been raining nice and slow for an hour and the temp is so much cooler. Yeah!!!