4 cups apple juice (bottled)
1 tablespoon maple syrup (pure)
5 cups sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1 3⁄4 ounces dry pectin
Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (I still prefer 220 degrees on the candy thermometer!).
Remove from heat and skim off foam with a metal spoon.
Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.
1 1/2 c 100% grape juice (purple, store bought is fine)
1 1/2 c 100% cherry juice (store bought is fine)
2 c 100% apple juice (again, go with store bought)
6 1/2 c sugar, pre measured into a container
1 box powdered pectin
1 tsp butter or margarine
Measure out your sugar into a container that is easily pourable. You will want to pour it quickly. Set it beside your stove, to have handy. Have a timer handy as well.
Get your jars and lids ready. Have your jars sterilized and your lids heating, for a better seal.
Make sure your pot is large enough for the boiling process so it doesn’t boil over. Measure the juice into a pot on the stove, whisk in your powdered pectin until it is thoroughly dissolved. Add your margarine.
Turn stove onto a high heat and bring to a boil. When at a full boil, add the sugar and stir in well till dissolved. Keep stirring until at a full rolling boil. Let it continue to boil for 1 minute while stirring. Set the timer for that 1 minute or watch the clock, you can go over a hair, not under.
Remove from heat and skim the foam off. Pour immediately into prepared jars, put lids and rings on and set on a towel, in a dry area with little air flow. Some people set their jars upside down to make it seal, I personally do not. They all ping, so I know I have a good seal.
3 pounds corned beef brisket with spice packet
2 carrots, cut into 2-inch pieces
2 medium onions, chopped
1 small head green cabbage, cored, roughly chopped
2 cups apple juice
1 cup water
1 1/2 pounds baby red potatoes, sliced in 1/2
1/2 stick butter, softened
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
For Corned Beef:
Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon pepper
1 (3 pound) boneless pork loin roast
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
1 large apple – peeled, cored and chopped
1/2 cup frozen unsweetened apple juice concentrate, thawed
1/2 teaspoon salt
Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. Cover and bake at 325 degrees F for 55-75 minutes or until a meat thermometer reads 160 degrees F, basting occasionally with juices.Remove to a serving platter and keep warm.
Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.