***DISCLAIMER*** this recipe isn't approved by NCHFP. I found a
few recipes I liked by looking through my various books and and a few internet searches, then modified to work with what I have, so proceed at your own risk.
1.5
c orange juice (no calcium added, with or without pulp is fine)
1/4
c lemon juice
3
c sugar
2
TBS ground cinnamon**
1/2
tsp ground nutmeg**
1/4
tsp ground cloves**
1/8
tsp ground ginger**
1
lb of oranges, peeled, de-seeded, and segmented
2
lbs of peeled, deseeded and shredded or fine diced apples & pears
(I used a combination of fruits-Granny smith, Gala (I think), Anjou,
Bosc and Bartlett pears
1
lb fresh cranberries (washed and sorted to remove any bad ones)
**A
note on the spices--if you want your jam more translucent you can use
whole spices (2-3 cinnamon sticks, several cloves, 1/4 nutmeg pod and
1 inch piece of fresh ginger) in a spice ball/ cheesecloth and
simmer in the orange/ lemon juice on low for about 30 minutes, then
remove the spice bag before adding other ingredients to the batch**
Prepare
canning jars, lids and pots as per standard canning conditions. (I
wash and sterilize everything--it is just how I roll)
In
a non-reactive, heavy bottom pot add orange juice, lemon juice sugar
and spices. Begin heating on medium low. Stir until sugar is
dissolved. Add oranges, apples, pears and cranberries. Simmer on
medium low until the cranberries begin to pop (about 20 minutes on my
stove), stirring frequently. Once the berries begin to pop, I used my
immersion blender and gave a few quick pulses. If you don't have a
immersion blender a potato masher will work fine.
Increase
heat slightly, until you have a gentle, slow boil. Stir frequently.
Once the volume has reduced by 1/4 I began checking the gel stage and
skimming foam. Continue cooking until the gel stage has been reached.
Ladle
into hot jars (1/4 inch headspace), wipe rims, set lids, tighten
rings finger tight. process in rapid boiling water bath (cover jars
by 2 inches of water) for 15 minutes (adjust time depending on
elevation). Raise basket and let jars stand for 5 minutes before
removing. Remove hot jars to sit undisturbed overnight. Check seals,
remove rings and refrigerate those which didn't seal. My yield was
10 1/4 pints, 2 and 3/4 of half pints (the 3/4 half pint is my
fridge jar)
You
can add other fruits or adjust spices based on your preference.
Cranberries are pretty high acid so you have a little wiggle room. My favorite use for this is in oatmeal or in jam bars.
5
lbs of apples and pears (mixed) I used a combination of granny smith,
honeycrisp, I think Gala's, and yellow delicious apples. The pears
were a mix of Bartlett, Anjo and Bosc. All peeled, cored and chunked.
1
& 1/2 c dark brown sugar (after it cooks down you can always add
more to your liking)
2
TBS apple cider vinegar
1/3
c apple juice, apple cider or water **I used apple juice
2
TBS gr. cinnamon
1/2
tsp gr. allspice
1/2
tsp gr. clove
1/8
fine grind kosher salt
You
can adjust spices to your taste.
Combine
all in crockpot. Cook on low 8-10 hrs. I then used an immersion blender.
Cook on high about 1-2 hrs lid ajar. The sauce should thicken (reduce by
1/3 to 1/2 or until desired consistency) , stir and watch it doesn't
burn. When temp has cooled but still warm add 1 tsp of good vanilla
extract. Stir.
This will keep in the fridge 5 days, you can store in the freezer or waterbath for longer storage. If waterbath canning, follow proper canning protocol. Headspace is 1/4 inch and process for 15 minutes, remove canner from heat, raise basket and let jars sit for 5 minutes before moving. Let sit undisturbed overnight. Check seals, remove bands, wipe down jars and label.
I have to tell you the texture of the Apple-Pear butter was like silk and the flavor AMAZING! I can't go back to store bought after making this.
This will keep in the fridge 5 days, you can store in the freezer or waterbath for longer storage. If waterbath canning, follow proper canning protocol. Headspace is 1/4 inch and process for 15 minutes, remove canner from heat, raise basket and let jars sit for 5 minutes before moving. Let sit undisturbed overnight. Check seals, remove bands, wipe down jars and label.
I have to tell you the texture of the Apple-Pear butter was like silk and the flavor AMAZING! I can't go back to store bought after making this.
***DISCLAIMER*** Another warning--this recipe isn't approved by NCHFP. I found a few recipes I liked in the 2012 Ball book and modified it, so proceed at your own risk.
I used what I had on hand...
5 c frozen pineapple chunks defrosted and drained
5 frozen bananas
1 c frozen pineapple juice concentrate
4 c moreno sugar
2 oranges juiced and zested
1 lemon juiced and zested
1/4 c lime juice
1/2 c flaked coconut
1/8 c Apple Cider Vinegar (ACV)
Prepare jars ans canner as per normal directions. Combine pineapple, banana, orange, lemon and pineapple juices. Mix really well. Bring to a boil stirring constantly. Boil for about 15 minutes.-keep stirring! Reduce heat, add sugar, mix well, keep stirring until sugar is dissolved (mixture should be slow boil). Once sugar is dissolved increase temp to a rapid boil. Boil hard,add coconut and lime juice, keep stirring. As mixture begins to thicken, use an immersion blender to puree or if you like it chunky use spoon or potato masher. Add the ACV. Keep stirring, as jam begins to thicken check the gel. I cooked mine until the volume had reduced by a good third. I skimmed the foam and when the gel was to my liking I ladled into sterilized hot jars, 1/4 in headspace, wipe rims, finger tight lid/ rings. Process for 15 in a rapid boil water bath. When time is up remove, the lid, turn of heat and let jars stand for 5 minutes. Remove jars to draft free area to cool, undisturbed overnight. Check seals, remove bands, wipe down jars and label.
As I stated in my original post I caramelized the sugars in my batch, with the use of frozen fruit, adding ACV and Moreno sugar (which does not have all the Molasses removed) so my Monkey batter is darker (amber/ orange) in color. The flavors are tropical but not as sharp. I do not like coconut but using the immersion blender, I don't really get the coconut texture but do get a hint of coconut. I added the ACV and additional citrus to drop the pH (for safety) and additional flavor. Should you choose not to can this you can store this in the fridge for a few weeks. Also using fresh pineapple and white sugar (and not cooking as long) will result in a brighter yellow jam. If you do an internet search, you can find variations with the addition of mango or rum. It can be called Island Ambrosia Jam or Drunken Monkey Butter. All I know is this is FANTASTIC over ice cream or swirled in yogurt. Even better by the spoonful!
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