lace the apple jam across the dough. I used homemade apple jam but store
br>For each circle, add apple jam to center, followed by diced
In a large mixing bowl, whisk together the flour, baking powder, apple pie spice and salt.
Stir in the egg, oil, milk and cider until smooth. Fold in the finely chopped apple.
Make pancakes on hot greased griddle.
Serve with maple syrup or Smucker's Orchard's Finest Cinnamon Apple Jam.
Immerse in simmering water until apple sauce is ready. Wash new
Place apple cider in a small saucepan
until fruit is soft and jam gelling point (220 degrees F
To Make The Apple Filling: In a large skillet
For the apple-cranberry glaze - In a small
Peel apple and grate into a large
Cream
butter,\tthen
add sugar, eggs (beaten), buttermilk, blackberry\tjam
and
grated apple.
Mix well together, then
add all
remaining ingredients.
This may be baked in a stem pan or long pan.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Peel apple and grate into large saucepan.
Grate yellow zest from the lemon into pan and squeeze in the juice.
Add blueberries and sugar.
Lightly crush berries.
Bring to a simmer over medium-high heat, stirring constantly.
Skim any foam that rises to the surface while cooking.
Reduce heat and simmer until jam reaches the sheeting stage (220\u00b0), about 35 minutes.
ithout stirring.
Pack the apple jam into the hot, sterilized jars
inutes.
Test if the jam has reached the setting point
hite wine. Then, add the jam and carefully remove the lemon
owl mix 3/4 cup apple butter, apple juice, butter and egg
Finely chop frozen cherries, reserving juices (3 cups chopped fruit).
In an 8 to 10-quart kettle or Dutch oven, combine cherries, reserved juice, apple and lemon juice.
Add pectin; mix well.
Bring mixture to a boil (full rolling boil); stir in sugar. Bring again to a full boil, stirring often.
Boil hard, uncovered, 1 minute.
Remove from heat; quickly skim off foam with a metal spoon.
Makes 5 pints.
terlized jars 1/3 of apple slices
Pour on enough
OT OVERBEAT). Add eggs and apple juice concentrate; mix well.