Tuesday, July 31, 2012


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).

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