Crabapple Grape Jelly

Crabapple Grape Jelly

We first published this on March 20/2017

Every summer we have an abundance of crabapples.  We make crabapple jelly to use and give away during the winter.

After picking the fruit we remove the stems and then place the crabapples in a large pot with a little water in the bottom.  The fruit is cooked whole on top of the stove until it is soft and a potato masher can break it up easily.

Once the fruit is mashed it is placed in a jelly bag and left to drip into a bowl or pot overnight.  

In lieu of a jelly bag, use five or six layers of cheesecloth draped over a large bowl.  Place the mashed fruit in the cheesecloth and tie all the layers together into a bundle.  Hang the bundle over the bowl to drip.

When we have enough juice prepared we go ahead and make the jelly.

The grapes are handled the same way.  They have a lot of seeds so we take a little care when mashing the cooked grapes.  We don't want to mash the seeds as they are bitter.

If we have leftover juice we freeze it for use during the winter.  It is so nice to have freshly made jelly in the winter.

We were out of jelly so last week I made a batch from the frozen juice.  There wasn't quite enough crabapple juice and we added frozen grape juice.

Crabapple Grape Jelly Recipe

Makes about 7 - 8 oz. jars

5 Cups of Juice

   (3-1/2 C. crabapple + 1-1/2 C. grape)

1 pkg. powdered pectin

7 Cups granulated sugar

Optional - A herb infuser filled with one or a combination of the following:  Lavender, Rosemary, Cinamon, Thyme.

Equipment

Canning jars and lids

Jelly bag or several layers of cheesecloth and string to tie it.

A large Pot

Large spoon

Ladle

Canning funnel

Canning tongs to remove bottles from the water bath

Hot Water Processing Pot

Method

Prepare jars and lids using one of the approved canning methods.  I use Mason or Bernardin canning jars and lids and prepare them by sterilising in a pot of boiling water.  I also sterilise a ladle and canning funnel. 

Place the juice and pectin into a large pot and stir to dissolve the pectin.  The herb infuser can go into the pot now if using.  

Bring the pot to a boil.  I use a large stock pot as the juice will expand when boiling.

Add the sugar all at once and bring back to a rapid boil.  Boil hard for one minute.

Remove from the heat and skim off any foam that has accumulated on top of the jelly.  I like to put the foam in a bowl and use it on toast.

While the jelly is still hot pour it into the hot jelly jars.  I use the ladle and canning funnel to do this.

With a clean, damp cloth or paper towel wipe off the rims of the jars and screw on the lids and rings.

Process the jars.  I use a hot water bath for processing.

Leave the jars to cool.  While they are cooling the jelly will set.

The website Bernardin Home Canning explains the various methods of processing and sterilisation.  

Home canning is easy and a very satisfying way to use homegrown produce. Just make sure to follow the guidelines for canning.

We will use this jelly on toast, or over cream cheese with crackers, or as an accompaniment to pork or beef.

Crabapple Grape Jelly

We use a jelly bag on a stand that fits over a bowl or pot.

This method produces clear juice.

Jelly Bag & Stand

Thank you for stopping by.

I hope you enjoy trying this recipe.

This is an original Fair Meadow Place Publication

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Deliciously Perfect Dessert for July 1st to July 4th Celebrations

Deliciously Perfect Dessert 

July 1st to July 4th Celebrations

There will be a number of celebrations soon including Canada Day and Independence Day.

Cherry Tarts

Cherry Tarts with small embellishments seem to be a good dessert choice for the flag-waving days ahead.  We look forward to celebrating summer and our country.

They are very simple to make and if you choose to use frozen pastry and canned cherry pie filling the prep time will be cut way down.

When I make tarts I usually make my own pastry.  I just like the way it tastes as well as its texture.

However; if I am in a hurry I sometimes buy pastry in the frozen food section.

Double Crust Pastry Recipe

2 3/4 C All-purpose flour                           1 large egg

1/2 tsp salt                                              1 tbsp.. white vinegar

2/3 C Vegetable shortening, cold                Ice water

1/3 C butter, cold

In a large bowl combine flour and salt.  With a pastry blender cut in the shortening and butter until the mixture resembles coarse meal.

In a glass measuring cup beat the egg and vinegar with a fork.  Add enough ice water to measure 1/2C + 1 tablespoon of egg, vinegar, and water mixture. Mix well.

Drizzle the egg mixture over the flour mixture a little at a time.  Mix with a fork.  Continue adding the egg mixture and mixing until the dough is evenly moist and holds together when gently pressed between fingers.

Divide dough into two equal parts and make a flat disc with each portion.  Wrap each portion with waxed paper or plastic wrap and chill for a minimum of 30 minutes.

Roll out on a slightly floured surface to a thickness of 1/8" thickness.

Using a round cookie cutter (4") cut circles for the bottoms of the tarts and place in a muffin tin.  Gather the leftover pastry and re-roll.  Using Star and Maple Leaf cookie cutters cut out the tops of the tarts.

Cherry Pie Filling

I use a can of prepared cherry pie filling and add:

1/2 tsp. Almond extract

1 tsp grated lemon rind

Mix together with the pie filling.  Fill the tart shells with the filling to 2/3 full.  Place either a star or maple leaf on top of each tart.

Brush a wash of milk on top of the tarts.  Sprinkle some granulated sugar over top and bake.
Bake 25 minutes at 375 degrees.

I like them slightly overfilled so that the filling runs down the side a bit.

Enjoy!!

Thanks for stopping by

Barbara

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Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Rhubarb Upside-down Cake

There were a couple of requests from some family members over Easter for a Rhubarb Upsidedown Cake

Last week the rhubarb was not ready to be picked.

This week there was enough to make the cake

Everyone seems to love this recipe and I don't limit it to Rhubarb either.  Sometimes I make it with Peaches when they are in season, or Pineapple, or Mango.

The cake is baked in a large cast iron skillet.

Rhubarb Upside-down Cake

Rhubarb Upside-Down Cake

1/2 cup melted butter                             1 1/2 tablespoons melted butter

1 cup packed brown sugar                       1 1/2 cups all-purpose flour

4 cups chopped rhubarb                        1 1/2 teaspoons baking powder

3 eggs                                                   1/8 teaspoon salt

1 1/2 cups white sugar                            3/4 cup milk scalded

1 teaspoon vanilla extract

Combine 1/2 cup butter, 1 cup brown sugar, and 4 cups rhubarb in a cast-iron skillet.  Cook over medium heat until the butter and brown sugar have melted and the Rhubarb begins to cook.

In a bowl cream eggs and sugar.  Add vanilla and 1 1/2 tablespoon melted butter.  Mix well.

In a separate bowl combine flour, baking powder and salt.  Add alternately with the scalded milk into the bowl with the egg mixture.  Beat well after each addition.

Pour cake mixture over the rhubarb mixture in the skillet.

Bake in a pre-heated oven at 350 degrees.  Bake for 45 minutes or until the cake tests done.

Rhubarb Upside-down Cake

Remove from oven and immediately invert onto a serving plate.

Rhubarb Upside-Down Cake

Notes:

You will need a minimum 14" cast-iron skillet to make this cake.

I have made it in two smaller skillets - but baking time is reduced to about 25 minutes to 35 minutes.

I like making two cakes because we have one to eat and one to give away.

I hope you try and enjoy this recipe.

Rhubarb Upside-down Cake

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Barbara's Favourite Irish Stew

Barbara's Favourite Irish Stew

This is an excellent Stew.  Beef and Lamb do well together.  The flavour is very delicious.  

Ingredients

1/2 pound Stew Lamb cut into cubes 

1/2 pound Stew Beef cut into cubes

1/2 tsp. each salt and pepper

1-Sealable Plastic Bag

2 tbs. Olive Oil

1/4 C flour

1/2 C Red Wine

1 Bottle Guinness

4 C  Homemade Beef Stock (if you have it) or 5 C  Beef Broth

2 tbs. Worcestershire Sauce

1 tsp. dried thyme

1 - 2 Bay Leaves

2 tbs. Butter
4 - 6 Cloves Garlic Chopped
1 large white onion chopped

2 Large White Potatoes cut into cubes 1/2"

4 Red Potatoes cut into cubes 1/2"

3 Stalks of Celery, Chopped

2 C Carrots cut into 1/2" pieces

2 tbs flour plus 1/8 C water (for thickening near the end, if needed)

Salt & Pepper to taste

Instructions

- Place 1/4 C Flour and 1/2 tsp salt and pepper and Meat into the plastic bag and close.  Shake the bag until the meat is coated with flour.

- Heat oil in a Dutch Oven and brown meat on all sides.  Place meat into the pan a few at a time and remove each batch when brown and reserve until later.

- In the empty Dutch Oven melt the Butter.  Add onion, garlic, vegetables and saute until golden, not brown.  Remove the vegetables and reserve.

- Deglaze the pot with the wine.  Add the Guinness and beef stock,  Worcestershire sauce, thyme, and bay leaves.

- Add the meat and vegetables.  Stir until mixed.

- Bake at 325 degrees for 2 hours or until beef and vegetables are tender.

- If the juice has to be thickened, mix 2 tbs. flour in 1/8 C water and stir into the pot.  Continue cooking and bring to a boil on top of the stove.  

- Adjust seasonings.  Remove Bay leaves.

Serve with Potato Bread and Butter.

                                   

I hope you will try this recipe and enjoy it as much as I do.

♜♜♜

Thank you for stopping by.

Happy St. Patrick's Day.


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Set the Table for Your Favourite Leprechaun Plus A Recipe for Irish Stew

We are Setting The Table Green

For St. Patrick's Day

Plus a Recipe for Irish Stew

♜♜♜

I wonder what Leprechauns like to Eat?

I think mine would eat some Irish Stew made with Lamb and Potatoes.

This is a quick set-up for St. Patrick's Day Dinner  It will be a Buffet and very casual.

My Leprechaun will be eating slices cut from a Loaf of warm Potato Scallion Bread.

He could Eat off the Creamy White Coastal plates that remind me a bit of Irish Lace and the Green and White Plates from Pier 1.

He might also like a Glass of Guinness or Glass of Wine.

Later,  a Cup of Irish Tea.  I keep it in the Little House Tea Caddy.

Happy St. Patrick's Day



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Barbara

Recipe for Barbara's Favourite Irish Stew