LAST WEEKEND I finished picking the all of the Spartan apples, fourteen pounds in all. Our little tree produced a total of thirty-two pounds of apples this year. So, what to do with them all? Most of the Akanes went to applesauce.
On Tuesday, five pounds of Spartans became seventeen half-pints of Apple Chutney.
On Wednesday, another five pounds were turned into eleven half-pints of Brandied Apple Preserves with dried cherries and ginger; a variation on Jam Lady’s Apple Maple Preserves. Delete the maple syrup, replace with brandy and add dried cherries and fresh ginger. Kind of like concentrated, spicy, apple pie filling; should mellow out in a couple of months. And I still have four and one-half pounds of Akanes and Spartans in the fridge! Some apple turnovers for the freezer, maybe.
And yesterday I picked the last head of Graffiti cauliflower (two pounds trimmed florets) to make five pints of purple pickled cauliflower, using red onions and red wine vinegar to preserve the purple-red color. It looks beautiful in the jars!
I think I am ready to give the canner a little rest until I have nothing but green tomatoes to turn into pickles or relish or salsa. I think there will be enough ripe ones to pick over the weekend to make sauce for the freezer. And that’s enough for this week!
Brooke - in Oregon said:
WOO HOO!! Thanks so much for the info, going to try this next week. 🙂
This week is consumed with putting on a Tomato Tasting (our 1st but hopefully not our last) at our Nursery (here in southern Oregon) and a Baby Shower for our daughter! lol
Brooke - in Oregon said:
Hi there, I just popped over from the Local Kitchen Blog I LOVE your photos!! I would also love to try my hand at apple chutney and Brandied Apple Perserves would you mind sharing the recipes or pointing to where I could find them? Thanks!! 🙂
Thank you, Brooke, for the kind comments. The Apple Chutney recipe is from my 1972, Revised Edition 29, of the Ball Blue book:
Apple Chutney Yield: about 10 pints
2 quarts chopped, peeled & cored tart apples
1 c. chopped onion
1 clove crushed garlic
1c. chopped sweet red pepper
2 lbs. seedless raisins
4c. packed brown sugar
1 quart vinegar
2 hot red peppers chopped
3 tbsp. mustard seed
2 tbsp. ground ginger
2 tbsp. salt
2 tsp. ground allspice
Combine ingredients and simmer until thick, about 1 – 1/2 hour. Stir frequently as mixture thickens to prevent sticking. Pour boiling hot into prepared hot jars, leaving 1/4″ headspace. Seal and process 10 minutes.
I made this a couple of years ago but with 1 lb of raisins (I thought 2 lbs of raisins was a lot!) I gave some of it as a gift at Christmas to a friend and her daughter and son-in-law ate the whole 1/2 pint with a spoon! This needs at least a month for the flavors to mingle and mellow.
Here is my variation/substitutions for this year’s batch:
12 oz. dried apricots, chopped
1 lb golden raisins
4 cloves garlic,
chopped hot peppers ( 1 red & 1 green)
1 1/2 tbsp. mince fresh ginger
1 tbsp. ground ginger
Vinegar: 1 c. cider vinegar, 3 c. white vinegar
(I made 1 1/2 times the recipe since I had so many apples. 5 lbs of apples yielded 3 qts. chopped and used 2 c. cider and 4 c. white vinegar)
The Brandied Apple Preserves are a variation of Apple Maple Preserves from the Jamlady Cookbook, by Beverly Alfeld (available through Amazon). Yield: about 5 1/2 pints
12 c. peeled, cored and finely chopped apples (about 6 lbs.)
6 c. sugar ( I start with 4 cups and add more to taste)
1 c. apple cider (sparkling is okay, I had it so I used it)
2 c. brandy
9 oz. dried cherries, roughly chopped
1/2 tbsp. minced fresh ginger
1 scant tsp. ground cinnamon (more to taste if you like)
1/2 tsp. ground allspice
1/4 tsp ground cloves
1/2 tsp ground nutmeg (freshly grated if you have it)
Soak 6 oz. of the cherries in the 1 cup of the brandy until softened, about 1 hour
Combine all ingredients together and cook until thickened. About 1/2 hour before the preserves are ready to jar, add the remaining cherries and remaining cup of brandy. Pour hot preserves into hot sterilized jars; seal and process 10 minutes for pints or half-pints.
For Apple Maple Preserves delete the cider, brandy, ginger, and cherries. Add 1 cup of grade A maple syrup. Also called out is 1 – 1 1/2 tsp cinnamon. The cinnamon tastes strong when cooking, but really mellows over a couple of months.
Hope you enjoy!
P.S. The apple maple preserves are great mixed into plain yogurt (Nancy’s, of course).