Apples...

I always love this time of the year.  It reminds me of when we lived in Ohio during Medical School.  Every October we would take one of Austin's days off, or just the kids and I would go if he was too crazy busy, and we would make a day of going to the apple orchard and picking apples.  One time Stacy even got to come with me, remember that Stace?  There were SOOO many kinds of apples.  Apples for canning, for applesauce, for fresh eating, for pies....  I LOVED IT!!!  My girls also loved it.  As you were picking you could eat as many apples as you wanted.  They wanted you to try all the different types, and so we did.  It was the first time I ever tried a Honey Crisp and fell in love.  It has been in my top 3 since then.  We even planted a Honey Crisp last year just for me, and got 20 apples this year!!!  YUM!

During the fall I make tons of applesauce.  Usually I just do plain-jane regular.  Depending on the tartness of the apples I will add no sugar up to 1/2 C. per batch.  My husband and kids like it a little more tart, so more often than not I will not add any sugar.  Sometimes I will add a couple of dashes of cinnamon.  I have a friend that adds other fruits, like strawberry, raspberry or blueberry.  This year though I tried a new recipe and it is by far my favorite.  And all of my family's new favorite.  It is called Spiced Applesauce.  I found it in the little booklet that came with my sauce maker.  I wanted to share it with you because, yes, it is THAT good!

(These are a few of my favorite pictures of my girls 8 years ago at the apple orchard in Ohio. Now they are 11 and 9!!  I just thought these were just too cute not to share.) 

Spiced Applesauce

8 lbs apples, washed and quartered

12 whole cloves

1 cinnamon stick

1/4 C. honey

ground nutmeg

Place the quartered apples in a large pot with a small amount of water, cloves, and cinnamon stick.  Cover and steam until tender over medium heat, about 15-20 minutes.  Remove the cloves and cinnamon stick and put the apples through the food strainer.**  Add remaining ingredients to taste.

** If you do not have a food strainer you will need to core and peel the apples, instead of just quartering, and then steam them the same.  When they are done you can use a potato masher or a blender and puree them.  Both ways works wonderful!  

Don't forget to eat a little of the applesauce while it is still warm!  It is the best!  

Happy Fall!

~Rachel~

Peach Raspberry Jam

I love to do my canning with a friend, not only because it makes things easier, but because I love to get new recipes.  This recipe came from my friend Amanda a few years ago.  I make a batch of it every year.  My family are big strawberry jam lovers, and I am too, but every once in a while I like a change.  This is my change.  It is a wonderful jam!!  And it has more fruit in it than sugar!  Seriously!  How often does that happen, umm, NEVER!  

I can all the peaches I want to can for that year and then use the left over peaches that were a little more ripe that I like to can for this recipe.  We also have fall bearing raspberries, which is perfect for this recipe.  

Peach Raspberry Jam

5 C. sugar

4 C. peaches, peeled, sliced and mashed

1 1/3 C. raspberries

1 package (3 oz) raspberry jell-o

Blanch the peaches in boiling water for one minute, then remove the skins and pits.  Slice and place in a large pot.  Mash the peaches until they are mostly mashed with a few chunks intact. Add sugar and raspberries, stirring constantly over a medium to medium high heat.  After it has a rolling boil turn heat to lo/simmer and simmer for 25 minutes or until it is starting to thicken (medium thickness) 

Remove from heat and add jell-o, stir until disolved.

Laddle into hot jars and water bath for 15 minutes for pints and 20 for quarts.

Enjoy!

~Rachel~

Raspberry Preserves

A couple of years ago I wanted to try something new.  I didn't know what the difference between jam and preserves was, so I decided to test it out.  I made one batch of raspberry jam and one batch of raspberry preserves.  The jam needs pectin, which sets the jam and makes it thicker, the preserves are more liquidy (I know that is not a word, but that is how I roll).  With preserves you don't smash your berries like you do with jam, It does'nt really look like it in the picture, but there are quite a few whole berries in each pint, unlike jam.  I don't mind the seeds, if you do you have have to get rid of half the seed like you do with jam.

At first I was not sure what exactly we would use the preserves for.  Me being one who does not like things to get soggy, definetly did not want them on toast.  What to do??  The first test was vanilla ice cream... umm, YES!!  Delish!  Our next test was pancakes/waffles... WOW!  My hubby and I never, and I pretty much mean never, put maple syrup on them anymore.  Seriously, so good!  When we were down to 2 pints left, my hubby started to get worried!  But don't worry, this year I made two batches, there will be plenty this year.

Easy Raspberry Preserves

8 C. whole raspberries

7 C. Sugar

1/3-1/2 C. lemon juice, depending on the tartness of the berries

PLace berries in a heavy bottomed pan and pour sugar and lemon juice on top.  Set the pot over low heat, stir everything together.  Continue to cook, stirring occasionally.  As soon as you notice the first signs of boil, set timer for 5 minutes.  Remove from heat when the timer goes off.  Cool to room temperature in the pan, then transfer to jars.  The preserves will keep in the freezer for up to 3 years, or a few months in the fridge.  

I actually process the preserves in a hot bath so that I can store them in my storage room.  Process them in the hot bath for 10 minutes (after the water comes to a full a boil).

Enjoy!

Rachel