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No Pumpkins Here! October 17, 2012

Posted by Toy Lady in canning, Cooking, random stuff.
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Have you ever noticed that this time of year, right around October 1, practically every single food blog in the world, it seems, is all pumpkins, all the time.

I mean, pumpkin is okay and all – I like it all right.  But to be honest, I prefer sweet potatoes or butternut squash, myself.

And what is UP with this pumpkin latte stuff that everyone’s so obsessed with, anyway?

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So anyway.  I’m more of an apple gal myself – and you should still be able to get some good late varieties, though locally, the apples, what there were of them, anyway, are pretty much done already.  It’s been a really short season!

I am hoping to score some Granny Smiths at the public market, though, this weekend – those are Peeps’s favorite, and I do love a crisp, tart apple too.

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So far, I’ve only gotten  Honeycrisp and some Empires – the Honeycrisps are early and very, very sweet, and the Empires, well, they’re still on the counter.  I’ve been taking them to work with my lunches, just like when I was a kid and lunch was a sandwich and an apple.  (Only now it’s salad and an apple.)

What I did with the Honeycrisps was . . . make jelly!

Yes, I know it’s kind of a no-brainer – after all, where does pectin come from?

Apples.

What do we add to other, low-pectin fruits to help them gel?

Apples.

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What’s going to be the safest jelly for a veteran jam-maker but a novice jelly-maker?

Apple.

Guys, I made apple jelly!

Without a recipe!

Who knew it would be so easy?

You may remember that, not too long ago, I had some success with peach jam – I even inspired a loyal reader to try it herself!

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This was basically the same deal, only a little different.

I macerated the washed fruit – skins, cores and all (I used about 3/4 cup of sugar to a pound of fruit – Honeycrisp apples are SWEET!), and then I strained them – I ended up with about 4 cups of apple liquid.

Then, I took the strained apples, added 3 cups of water, and brought them up to a boil.

I wanted to get the full effect of the pectin in the apple skins, you see.

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I strained the apples yet again – this time, though, they’d been cooked, and I ran the remains through the food mill, with the pectin-y water/juice getting added to the syrupy sugar/juice from straining the fruit before.

And I actually made about a quart of respectable applesauce – I enjoyed that over the course of the week with my breakfast.

After all, an apple a day, and all that, right?

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So I took what was, in all, 6 cups of sweetened apple juice and I used the same process as I’d used for the peaches, only I didn’t add any fruit.

So you know what I got?  I got apple jelly – three and a half (half-pint) jars of apple jelly.

Next batch?

Apple mint jelly.

Or apple cranberry jelly.

Or maybe apple vanilla cinnamon jelly.

Endless possibilities, I’m telling you!

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Comments

1. The Innkeeper's Daughter - October 17, 2012

😉

2. Kimberly - October 17, 2012

Yay to no pumpkin posts! 🙂 I love pumpkins, but I am also over reading about them everywhere!

Toy Lady - October 18, 2012

Seriously – I have to wonder WHERE do people come up with new pumpkin stuff every year, anyway? 🙂


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