Saturday, October 17, 2009
It’s Apple pickin’ time: The definitive guide to pick-your-own apples nationwide Conclusion with recipe
Once you bring your apples home from the orchard, there are numerous recipes and uses for them - everything from pies and dumplings, to confections.
The following is one of the more unique choices that will bring back thoughts of summer on a cold and snowy day.
APPLE WALNUT CONSERVE
3 pounds of apples should yield about 4-1/2 cups chopped
1/2 cup water
1/4 cup lemon juice
1/2 cup raisins
1 package powdered pectin
5 1/2 cups sugar
1/2 cup chopped walnuts
2 to 3 drops red food coloring (optional) or a bit of cinnamon for taste and mild color (also optional)
Clean and core apples, leaving skin on. Chop or dice apples to about ¼ to ½ inch pieces to equal 4-1/2 cups. Combine chopped apples, water, lemon juice, and raisins in a large kettle. Add pectin stirring well. Place over high heat. Stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar; continue stirring, and bring to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Add walnuts. (Add red food coloring if desired.) Remove from heat and pour immediately into hot, sterilized canning jars, leaving 1/4-inch headspace. Seal jars and process for 5 minutes in boiling-water bath. Makes 6 to 7 half-pint jars. Awesome with warm buttered toast and English muffins or as a relish to poultry, or boiled beef. ENJOY!
What about you, what’s your favorite recipe for apples? Please feel free to share!