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Tag Archives: maple syrup recipe

DIY Apple Maple Jam

25 Tuesday Sep 2012

Posted by jeannerondeau in Likes, Projects

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Tags

apple jam, apple maple jam, Ball Blue Book, Ball Jars, diy, food, home canning, Kuhn Rikon peeler, maple syrup recipe, Weck Jar

Josie and I made jam today from some of our 20 pounds of apples picked this weekend. The house smelled like apple pie and the sun was streaming through the kitchen windows as the fence builders were busy outside. (We are finally fixing up our back yard and the work from just two days has already made the house so much brighter!  More about the fence building soon).  Please don’t judge me for the ugly kitchen in the photos…It is on the list of projects.  This recipe was adapted from the Ball Blue Book.  To make your own Apple Maple Jam you will need:

*12 Half-Pint Canning Jars with Seals and Lids

*15 Cups of Peeled, Cored and Chopped Apples (We used a combination of Cortland, Gala and Yellow Delicious)

*6 Cups Sugar (We used Raw Cane Sugar)

*1 Cup Maple Syrup

*2 teaspoons Cinnamon

*1 teaspoon Allspice

*1 teaspoon Nutmeg

*1/2 teaspoon Cloves

*Seeds Scraped from 1 Vanilla Bean

1. Prepare apples and combine all ingredients in large pot.  (This is my favorite apple peeler).

2. Slowly bring to a boil.

3. Stir frequently and cook until jam is thickened to your liking. (Ours took about an hour).

4. Remove from heat and spoon into washed hot jars, leaving 1/4″ headspace.

5. Carefully wipe rims and screw on two-piece caps.

6. Slide jars into warming water and boil for 10 minutes.

7. Remove from water using a jar lifter and allow to cool.

8. Jar tops will depress as they cool.  Any that don’t should be reprocessed or eaten within a few days.

9. We decorated circles of paper, carefully unscrewed lids and placed the circles on top of the sealed tops.  Screw lids can be replaced to hold the papers in place.  Be sure to label each jar with the contents and date.

**This jam is yummy warmed on vanilla ice cream, pancakes or PB&Js.  Store unopened jars in a cool dry place and eat within one year.  Enjoy!

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Peanut Butter Maple Syrup Ice Cream

18 Wednesday Jul 2012

Posted by jeannerondeau in Likes, Projects

≈ 4 Comments

Tags

Ice Cream DIY, ice cream recipe, maple syrup recipe, natural peanut butter, New Hampshire, peanut butter recipe, real maple syrup, Ronnybrook Farm, saffron peanut butter maple syrup ice cream, saffron recipe

I grew up in New Hampshire and real maple syrup is on my list of things worth living for.  The combination of natural peanut butter and real maple syrup is crazy delicious.  We used only a few ingredients in this recipe, and the quality of each is important.  Use the best you can find for the best results.  (Ada busted me with this cup after I took the shot.  I was pretending to eat soup in the 90 degree heat so I wouldn’t have to share).  I am not proud, but it is hide-from-your-child good.

To make your own Peanut Butter Maple Syrup Ice Cream you will need:

*1 Cup Chunky Natural Peanut Butter (We used a Trader Joe’s PB with Flax Seed for extra crunch)

*1/3 Cup + 1 Tablespoon Real Maple Syrup (Any grade you prefer, but not imitation syrup)

*1 1/2 Cups Whole Milk

*1 1/2 Cups Heavy Cream (We use Ronnybrook Farm for both)

*1 1/2 Teaspoons Vanilla Extract

*4 Strands Saffron (Optional, but really good)

*Pinch of Sea Salt

*Mixer

*Ice Cream Maker

1. Gently heat 1/4 cup of Milk and crush Saffron into it.  Stir, cover and allow Milk to simmer for five minutes.

2. Turn off heat and let Milk and Saffron cool for half an hour before returning to the fridge and chilling for another hour.

3. Mix together Peanut Butter and Maple Syrup until smoothly combined.

4. Add Milk, Saffron Milk,  and Cream and continue to mix until evenly smooth (about 30 seconds).

5. Stir in Vanilla and Salt.

6. Place mixture into Ice Cream Maker and follow manufacturer’s directions.

7. Enjoy!

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