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Easy, delicious crabapple jelly.
Wash crabapples. Clean crabapples by cutting off stems, blossom ends and any bad spots. Cut in half. Place in a large saucepan; add just enough water so that you can see it though the cut crabapples. Bring to a boil. Cover and reduce heat to simmer and simmer for 15 minutes. Take lid off of pan and crush apples (I use the back of a cooking spoon or ladle). Replace lid and continue cooking for 15 more minutes, stirring occasionally.
Cover a large bowl with cheesecloth and secure cheesecloth to the sides. Pour cooked crabapples (liquid and all) onto the cheesecloth and cover loosely with plastic wrap and let drain overnight.
Wash and dry jars. In a small sauce pan boil 1 inch deep of water. Remove pan from heat and place lids in alternating face up and face down.
Measure out 7 cups of the crabapple juice into a saucepan. (You can add water or apple juice to make the exact amount if you need to). Bring to a light boil.
While heating juice, measure out the sugar in a separate bowl.
Stir the Sure-Jell into the juice and add butter. Stirring constantly bring to a rolling boil on high heat. Stir in sugar and return to a rolling boil and boil 1 minute, stirring constantly.
Remove from heat and skim off any foam. Ladle into prepared jars leaving 1/4 inch at the top. Wipe the top of jars clean with a damp cloth. Cover with lids (using tongs to remove from water) and put on bands, hand tightening.
Place in a canning pot and cover with water (make sure water is at least 1/2 inch above the top of the jars). Bring to a boil and boil for 5 minutes. Remove from water bath and let cool on a towel on the counter for 24 hours.
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!