Today was light duty as my knees were still sore from the last several days of harder work. Thus it was past time to thin Apples, some much bigger than a quarter. After a while I started to think this bag is getting pretty full and I had only planned on putting them in the compost pile. After getting a third of a feed sack of Green Apples, I decided this would be a huge waste.
So after coming into the house when done, I searched the Internet and found several uses for the green apples. These include making Green Apple Pectin, and the one I really like, Apple, Honey, Lemon Jelly (see below).
Honey Lemon Apple Jam
12 cups chopped apples
2 cups lemons juice (I used a combination of freshly squeezed Meyer lemon juice
and bottled)
2 cups honey
3 cups sugar
1 envelope of liquid pectin (can be omitted if you use a few firm, green
apples)
zest of three lemons
Prepare your canning pot,
as well as seven pint jars, lids and rings.
Combine the chopped
apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven
works well here) and cook over medium-low heat, stirring frequently, until the
apples have broken down. When you’ve got a nice, chunky applesauce, add the
honey and sugar and stir to incorporate.
Bring the fruit to a boil
and cook for at least five minutes at a roll (watch out though, it will bubble
and depending on the size of your pot, can get a little splashy). Add pectin
and boil for a few minutes more, to active the pectin. When it seems nice and
jammy, turn off the heat and stir in the lemon zest.
Fill jars, wipe rims (this jam is sticky, so you may need to add
a bit of white vinegar to your towel, to help ensure a clean rim), apply lids
and screw on bands. Process in a boiling water canner for ten minutes (if you
are above 1,000 feet in altitude, adjust your processing time accordingly).
