I’m big on gardening and I love all the wonderful vegetables and fruits that come out of the garden and are available at the store all summer–but as a northern girl there is a special place in my heart for the fall produce season. Root vegetables. Winter squash. And of course–Apples!
Walmart asked me to help them kick off their fall produce season by talking about “Applefest!”. Yes, that’s when your local Walmart produce section is just chock full of all sorts of wonderful apple varieties. Since I live in “Apple Country” I especially appreciate seeing all the “Locally Grown” signage to help me make my purchasing choice. I love supporting New York business when I can.
When it comes to picking your varieties of apples, I know that figuring out which are used for what type of eating or cooking can be a bit confusing, so let me help you out! Here’s a quick little “Apple 101″ to help you figure out what to pick on your next visit to Walmart:
Good for Fresh Eating: Gala, Golden Delicious, Red Delicious, Granny Smith, Fuji, Honey Crisp, Johnathan, MacIntosh
Good for Cooking/Baking: Gala, Golden Delicious, Granny Smith, Fuji, Honey Crisp, Johnathan
Good for Applesauce: Gala, Golden Delicious, Fuji, Honey Crisp, Johnathan
Good for Applebutter: Gala, Golden Delicious, Red Delicious, Honey Crisp, Johnathan, MacIntosh
Personally, I enjoy an apple with a bit of bite, so my choices are things like Granny Smith for baking and Gala or Honey Crisp for fresh eating.
Now we eat apples at the Frugal Upstate village homestead throughout the year–fresh and plain, with peanutbutter or cheddar cheese, in homemade applesauce, as cooked & canned apple slices, as apple butter, in apple pie. . . the list is long and varied. But this year I decided to try something new–Dutch Apple Pie Jam.
Let me tell you–this recipe is a winner. Every spoonful is like eating a little apple pie! Not only is it delicious on toast or muffins, but I can imagine spreading some over pancakes, heating some up and putting a couple of dollops over some vanilla icecream, cooking a spoonful inside a biscuit, or making little tiny hand pies with this jam as the filling!
- 3 1/2 c Peeled and Shredded Tart Apples (Granny Smith etc)
- 1/2 C Raisins
- 1 1/4 C Water
- 2 TBS Lemon Juice
- 1 tsp Cinnamon
- 1/4 tsp Allspice
- 1 box Pectin (powdered)
- 4 C Sugar
- 1 C Brown Sugar (packed)
- 1/2 tsp Butter (optional)
- In a large pot combine apples, raisins, water, lemon juice, allspice, cinnamon, pectin and butter (if using to reduce foaming). Heat on high stirring frequently until you reach a full boil.
- Mix in sugar and brown sugar and bring back to a full boil. Boil for 1 minute stirring to prevent scorching.
- Remove from heat, skim foam and fill jelly jars leaving 1/8th inch of headspace. Process for 10 minutes in a boiling water bath.
- -Use any other good baking apple
- -Substitute in golden raisins or craisins for regular raisins.
- -Change up the combination of spices--my Baking Spice would be great for example.