Good morning everyone.
Today, we are under a flood watch for North Florida in my town. Our weather seems to change with the days that go by. But I will look for joy in this day. Even if it’s to think about what day it is. Happy Valentine’s Day to all the world and I hope that your day is sweet!
I promised you this recipe and here it is. This is not for the faint of heart and those that would expect plenty. This is for the one that gets pure enjoyment of seeing something change from scraps into a jewel of a preserve. It will make you a pint of preserve for a lot of effort, but the end result is oh so worth it. Like a fine meal, somethings take more effort and time and then they are unforgettable.
Otherwise you would need an apple tree, which I don’t happen to have. But if I did? You can already guess, what I would do!
Ok, onward to the recipe.
2 bags of McIntosh apples peeled and cored and sliced. (slices made applesauce recipe).
Take the cores and peels and put them in a large deep pot. Boil this on med-high for 1 hour with the lid on the pot. And then remove the apple peels and core from the juice. Using a sieve, mash the apples through the sieve to get everything that you can get out of the apples. Using a spoon to scrape beneathe to sieve to get the pulp also. Keep going through the apples with small amounts at a time, added to the sieve to work with. Discard the peels when you can’t get any more juice or pulp from them. Add this juice back to the pot and add 1 cup of sugar. Add 6 cups of water. Boil forever on high while stirring all the time.
Use a candy themometer and aim for 220 degrees F. When the temp reaches there, it takes forever to get there as the added water is being boiled off.
Right when it reaches 220 degrees, stir in 3 TBSP of cooking sure gel. Have a whisk ready to whisk out the lumps. Boil only for 1 minute. Watch out for popping as it will burn you. This is why that you use a tall pot.
Next you put a big pot of water with enough water in it to cover your jelly jar by 2 inches over the top. Have this boiling as you get your supplies ready.
1 pint jar with a seal and rim
tiny dish of vinegar with a paper-towel
jar funnel and a ladle jar lifting tongs
dish-towel folded on the counter near the hot pot of water.
Have everything very clean and ladle some boiling water into your jar to make it hot like your preserves. Pour out the water now. Put preserves in your workspace and ladle them into the pint jar. Wipe the rim of the jar with the vinegar and napkin. Put on the seal and rim and close the top just finger tight, which is medium, not cranking down.
Use tongs to place in boiling pot of water. ( I have a clean dishrag in the bottom of my pot as I did not use the silver ring). Time when it is at a rolling boil for 10 minutes. Turn off the heat and let the jar stay in for 5 minutes more. Then take out and sit on kitchen towel to cool.
This is for a special treat like maybe a cream cheese bagel with apple preserves or over ice cream or what ever you come up with. Thanks for your visit today. Stay a while if you can and do come back again as I post on Tue-Thur and Saturday. Thank you again. Connie B.
#CONNIEBRECIPESWISDOMFORPENNIES
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