Guest guest Posted July 30, 2009 Report Share Posted July 30, 2009 Wow, you sure go through a lot to make it! I just cup up unpeeled apples (for the pectin), and throw them into a large crockpot with some brown sugar, spices of choice (cinn., allspice, and/or nutmeg), maybe add some diced crystalized ginger, and let it cook on low for, oh, 18 to 24 hours or so if memory serves (used to make it a lot, haven't for a few years... focusing on other canning recipes). First two thirds of the time stirring occasionally with a large wooden spoon, towards the end, I'm using a whisk to get rid of clumps. The water can per Ball instructions. Never had a problem. Same thing works subbing peaches for apples. Downside: some people don't like the peels; I could care less... Haven't been posting much to any lists.... busiest time of the year in garden (harvesting/maintaining/preserving in Zone 6).... am prepping a bed right now for chinese cabbage (Michihili, for sautes and Kim Chi!!) and Shungiku (fragrant stalk/green: http://www.johnnyseeds.com/catalog/product.aspx?item=514... ....next, more carrots, and two types of Pac Choi (red and greed)... small " bok choi " -like brassicas!!). FYI, Mark http://www.soulveggie.com (BTW: have posted a self-photo taken this past Friday after 3 years from the last photo of me on the blog, now showing how I look after 18 mos. of following no-added fat Esselstyn diet recommendations) Quote Link to comment Share on other sites More sharing options...
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