Hmm......what recipe did you use? I only got 11 yesterday.
This time I used 4 cups white sugar and 2 cups packed brown....and wish I had thought to stick in a vanilla bean.
I used my trusty crank and peel and it only took about 2 hours....and another 40 minutes to clean up the mess!!
I put the peels and cores in another pot, covered it with water and boiled it hard until all was mushy and the apples and sugar were coming to a good boil, strained the resultant 3/4 cup liquid out and added it to the jam pot.
Now I may have to make ANOTHER batch and try the vanilla and the pecans....that sounds yummy.....and I'll bet raisins would be good too....make a lovely conserve.
Linda C

i can't believe the things so many of you accomplish in a day! i'd pass on the raisins but pecans and vanilla beans? sounds nothing less than fabulous to me...

Kframe, than's going to taste mighty good this winter.

Try a little on a baked sweet potato....

Nancy

Linda,

I added 2 cups of pecans, and I probably had more apples that the 12 cups.

I found a really easy way to core my apples, too...

Cordless drill and a 7/8ths inch space bit. Works like a champ!

That is a GREAT tip about putting the peels and cores in a pot and boiling them! You get the added benefit of that pectin, and there's a lot of pectin in the peel.

I wish I had thought about the vanilla.

Or, how about some rum flavoring? I bet that would be tasty, too.

I have enough apples to make a second batch. I just may need to do that.

No Mike..just some rum will do...LOL

Sounds yummy! It reminds me of a pie my Mom use to make for Thanksgiving. It was apples, raisins, walnuts and lots of spices. It was always one of my favorites. I even use to love to eat it for breakfast.
Clare

OMG! Rum....OMG!!!
I will soon be drowning in apple cinnamon, apple maple, apple vanilla and finally apple rum!!
Wounder if "real rum" would work?
Linda C...mentally buying more jars....

Cordless drill and a 7/8ths inch space bit. Works like a champ!

Thanks for this info!! I wanted to make some apple fritters tonight but coring the apples in not my thing. But I do have a 7/8" bit for my drill! And tomorrow I am making apple fritters!

K, the pecans is a nice touch and I've added it to my recipe notes for next year. Glad you canning was successful!

Michelle

The drill sounds very efficient and oh so manly! LOL! I don't core my apples, I slice the apple slices off of the core in small wedge shapes. Also efficient.

I slice the apple slices off of the core in small wedge shapes. Also efficient.

That's how I do it too most of the time. But for the fritters, nice round shapes look so nice.

Michelle

LindaC, you certainly can use real rum. Be careful, though, I made a peach jam with rum and when you add the rum to the hot jam at the end it bubbled up like a rum volcano. Make sure your pan is big enough!

Kframe, the pecans sounds like a really good addition, I like to make a thumbprint kind of molasses/gingersnap cookie and put that jam in the middle.

Annie