On my cabin getaway in mid-August I came home with A LOT of fruit. This is my attempt at making Apricot Jam.
There’s a very large crabapple tree in my backyard that produces beautiful red apples in September.Usually, the apples fall to the ground creating a mess that attracts wasp, but this year I broke out the extension ladder and picked about 25 pounds of fruit. Almost getting stuck on my garage roof aside, picking my own tree and turning into preserves that I’ll use over the next several months has been very satisfying!
Crabapples are very high in pectin which resulted in using much more water than regular applesauce recipes call for. I also wanted to make unsweetened sauce, but after tasting my first batch, I decided it’s more palatable to add a sweetener.
By the third batch I had the technique down; it turned out so well, I’m tempted to risk getting stuck on the garage again to pick more apples and make more sauce. This will definitely be something I make in future preserving seasons. Continue reading
I’ve ventured into the world of canning this year and for my first endeavor I chose pickles. Armed with lots of research from my mom’s preserving books from the 70’s and several websites, including Well Preserved. I had the pleasure of meeting Joel and Dana when I had a pie stand at the Dufferin Grove Farmers’ Market in Toronto a few years ago. They have a plethora of preserving tips and recipes on the website and their Facebook page has cultivated a preserving community rich with advice and ideas. I settled on their Quick Dill Pickle recipe with a few modifications. Continue reading