Wednesday, October 18, 2017

Crab-Apple Jelly

Apple are in season

There are a lot of crabapple trees in the region.
What better time to make some jelly.

9 lbs crab-apples, 
quartered with skin and seeds

(I remove the black end and any brown marks on the apple.)
 The skin and seeds contain a lot of pectin.

9 cups cold water

1/2 cup lemon juice

6 cups sugar.

In a large pot bring the crabapples, 
water and lemon juice to a boil

Reduce heat and simmer for 30 minutes, uncovered.

Place apples and juice in a jelly bag

or: a colander lined with at least 4 layers of cheesecloth 
 placed over a large bowl.

Let the apple mixture drain overnight or at least 5 hrs, 
without crushing or squeezing the fruit.

To hang my bags
I hooked it to my cupboard doors.
I had 2 bags hanging and
one colander dripping in a bowl.

After the dripping is finished,
measure the juice.
You should get about 8 cups of juice.
 If the amount of juice is different,
 count about 3/4 cup of sugar for
 each 1 cup juice.
In a large pot bring the crabapple juice and sugar to a boil
Simmer until a candy thermometer reads 220 deg. F.
or until it has reached the jelly stage.
Skim carefully while cooking.

Place in sterilized jars. 

To flavour the jelly, you can add 1/2tsp of ground cinnamon while cooking.
This jelly is delicious served with pork or lamb.

The recipe I am used is adapted from Ricardo at .

Thanks for your visit xo

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Tuesday, September 26, 2017

Peach and Plum Tart

Plums and peaches... a lovely combination.
Low in fat, this healthy and delicious
Fall dessert will surely 
please your family and guests.

Ready for the oven

For the crust:
1 1/2 cups flour
1/2 tsp salt
1 tsp sugar
1/4 cup vegetable or canola oil
1/4 cup olive oil
2 tbsp milk
1/2 tsp almond extract or
vanilla extract 

3-5 ripe peaches sliced 
4 plums chopped up.
1/2 cup sugar
1 1/2tbsp flour
2 tbsp melted butter

Heat oven to 425 deg. F
In a small bowl whisk together 
1 1/2 cups flour
1/2 tsp salt
1 tsp sugar

In a measuring cup whisk together
the oils, milk and almond extract

Pour the mixture in the flour mixture
and mix together with a fork 
just enough to dampen it.
Transfer the dough to a 11 inch tart pan
or a pie plate.
Use your fingers to push the dough
covering the sides and bottom of the pan.

Slice the  peaches and chop up the plums
Toss plums in a bowl with the
1/2 cup sugar and 1 tbsp flour 

Starting on the outside,
 arrange the peaches overlapping 
in a circle over the pastry.
Fill the centre with the plums.

Melt 2 tbsp of butter and dribble over the fruit.

Bake 35-45 minutes.
Chill in fridge a few hrs. before serving.
This will thicken the fruit
and make it easer to serve.

(I forgot to take a pic of the cooked tart.)
Fun to make and so pretty and elegant.

Top with whipped cream or ice-cream.