Our apple trees are bountiful once again, so I have tried a couple of new recipes to make use of the excess apples.
One of our granddaughters bought a jar of apple pie in a jar jam at a market a few years ago. She loved it and I have been wanting to make her some.
I found two recipes: one used Barnardin fruit pectin and the other Certo. I did a little combining and came up with this recipe. The juice had not thickened when I put it into the jars hot, but it did set up nicely after it was processed and cooled for a day or two.
Apple pie in a jar jam
If you’re a fan of apple pie you will love this apple jam. It makes about six 250 millilitre jars.
- 4 c. tart apples, cored and chopped; peel if they have a thick skin, such as Granny Smith
- grated zest of 1 lemon
- 1/3 c. lemon juice 75 mL
- 1/2 c. raisins or dried cranberries 125 mL
- 3/4 c. unsweetened apple juice or white grape juice 175 mL
- 3 1/2 c. granulated sugar 875 mL
- 1 1/2 c. brown sugar 375 mL
- 1 tsp. ground cinnamon 5 mL
- 1/2 tsp. ground nutmeg 2 mL
- 1 pouch Certo liquid pectin 85 mL
Place six clean 250 ml mason jars on rack in a boiling water canner, cover jars with water and heat to simmer (180 F/82 C). Set screw bands aside and heat metal sealing lids in hot water, not boiling. Keep jars and lids hot until ready to use.
Toss apples with the lemon juice as they are chopped to reduce browning of apples. Combine apples, lemon zest, lemon juice, raisins or cranberries, apple or white grape juice, the sugars, cinnamon and nutmeg in a deep stainless steel saucepan and mix well.
On high heat bring to a full rolling boil that cannot be stirred down, stirring constantly, to prevent scorching the fruit. Boil hard for one minute, stirring constantly.
Remove from heat. Stir in liquid pectin. Stir for five minutes to prevent ingredients from floating to the top in the jars. Skim foam as necessary.
Pour immediately into hot sterilized jars, filling to within 1/4 inch (0.5 cm) of top of jar (head space). Using nonmetallic utensil, remove air bubbles and adjust head space, if required, by adding more jam. Wipe the jar rim to remove food residue. Centre the hot sealing lid on the clean jar rim, screw the band down until resistance is met and then increase to fingertip tightness. Return the filled jar to a rack in the canner. Repeat for remaining jam.
When the canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time:
- At altitudes up to 1000 feet (305 metres), process jars for 10 minutes.
- For altitudes of 1,001-3,000 feet, increase the processing time by five minutes.
- For altitudes of 3,001-6,000 feet, increase the processing time by 10 minutes.
- For altitudes of 6,001-8,000 feet, increase the processing time 15 minutes.
- For altitudes of 8,001-10,000 feet increase the processing time by 20 minutes.
When processing time is complete, turn the stove off, remove the canner lid, wait five minutes, remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours. Do not retighten screw bands.
After cooling, check the jar seals. Sealed discs curve downward and do not move when pressed. Remove the screw bands, wipe and dry the bands and jars, replace bands loosely on jars and label and store jars in a cool, dark place. For best quality, use home canned food within one year.
A galette is essentially a dessert pizza because it is baked on a flat sheet rather than in a pie plate. The edge of the crust can be folded over and crimped or fluted, or, if the filling is juicy, the crust can be brought over the filling to catch drips. When the edges are folded over the filling, it is often called a rustic tart.
- 1/2 recipe double-crust sour cream pastry
- 3 tbsp. unsalted butter, melted 45 mL
- 1 tbsp. sugar 15 mL
- 2 large firm apples such as Golden Delicious (I used Trailman apples and didn’t peel the soft skin)
- 3 tbsp. sugar 45 mL
- 1/8 tsp. cinnamon .05 mL
Prepare and chill the pastry.
Position oven rack to the lower third of the oven and preheat oven to 425F (220 C).
Roll dough into an 11 to 12 inch (29-31 cm) round on a lightly floured sheet of parchment paper. Roll the dough from the centre out in all directions, stopping just short of the edge.
Each stroke should be made in the opposite direction that preceded it. Rotate dough using the parchment paper as needed to create an even circle. Slide the dough on the parchment paper onto a baking sheet.
Brush a thin coating of butter over pastry and save the rest for use later. Sprinkle the pastry with one tablespoon of sugar. Peel, core and slice apples 1/8 inch (.25 cm) thick. Lay the apple slices one inch (2 cm) from the edge of the pastry and arrange in slightly overlapping concentric rings.
Fold the border of the dough over the apples. Brush all but two teaspoons (10 mL) of remaining butter over the apples. Combine the last amount of sugar with the cinnamon and sprinkle over the apples.
Bake for 20 minutes, reduce oven to 350 F (180 C) and bake for 20 to 30 minutes until pastry is golden brown and sounds crisp when poked with a skewer. Remove from oven and brush with remaining butter and let cool. Serve warm or at room temperature. Best served the day it is made. Adapted from The All New All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker.
Double-crust sour cream pastry
This bakes up nice and flaky. It yields enough dough for one double-crust 9-inch (23 cm) pie.
- 2 1/2 c. all-purpose flour 625 mL
- 1/2 tsp. salt 2 mL
- 1/2 c. cold butter, cubed 125 mL
- 1/2 c. cold lard, cubed 125 mL
- 1/4 c. ice water (more as needed) 60 mL
- 1/4 c. sour cream 60 mL
Place ice cubes in 1/2 cup of water to cool.
Whisk flour and salt together in large bowl with a pasty blender. Cut in the butter and lard cubes until coarse crumbs form with some pea-size pieces.
Measure cold water, without ice, into a liquid measure and whisk in sour cream. Drizzle over flour mixture, toss mixture with fork to combine and add more water one tablespoon at a time until large clumps of dough form. Gather the dough into two balls. Wrap and refrigerate until chilled, 30 minutes or up to three days. Can be frozen in an airtight container for up to one month. Adapted from Canadian Living, October 2008.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: email@example.com.