Last year there was a bountiful harvest from the wild apple trees surrounding our home but this year there aren’t as many apples for easy picking. However, it seems the rose bushes are yielding plenty of ripe red rosehips so I’ve paired these tart little wonders with the apples I can easily reach for a small batch of vitamin c rich jelly.
I used approximately 5 cups of apple chunks (stems removed but skin and cores with seeds included) and 3 ½ cups of rosehips (stems removed and bottom parts cut off). You can vary the amounts of chopped apple and rosehip for this first part of the recipe. Just make sure to use more apples than rosehips as the pectin from the chopped apples is what actually causes the jelly to set up. You won’t be adding any extra pectin to this recipe for jelly.
I like to start the jelly making process in the early evening. This allows the juice used for the jelly time to drip out of the prepared fruit overnight.
Preparation Part One
- The rosehips take longer to break down so start the jelly making process by placing them in a stainless steel or enameled pot and add enough water to just cover the fruit. Bring to a boil and adjust the heat so the mixture stays at a slow boil for about 30 minutes or until the rosehips become soft and their skins break open. You may have to add extra boiling water from the kettle during this process.
- Add the apple chunks and more boiling water to just cover the fruit and continue to boil for 20 more minutes. Remove from the heat and lightly mash up the soft apple chunks and rosehips.
- Pour into a sterilized muslin jelly bag and suspend over a glass or stainless steel bowl. Refrain from squeezing the bag if you want your jelly to be clear and not cloudy. Allow the juices to drip out slowly overnight. Alternatively, you can also line a large enameled colander with several layers of clean cheesecloth and place the boiled and mashed fruit inside. The colander can then be placed over a stainless steel or glass bowl and left overnight so the juices can drain out slowly.
Preparation Part Two
- Measurements must be more exact for this part of the process. Measure the juice that has gathered overnight. Use one cup of sugar for every cup of juice. The amounts of fruit I used garnered 3 cups of juice so I used 3 cups of sugar to make my small batch of jelly.
- Place sugar and juice in a stainless steel pot and bring the mixture to a boil. Adjust the heat under the pot to keep the liquid at a rolling boil. This mixture must reach 220 F which is the gelling point. The best way to know when your jelly should come off the heat is to use a thermometer. If you don’t have one you can always use the old fashioned method of placing a small amount of liquid on a cold plate. Place in the refrigerator for a few moments then drag your finger through the liquid. If the trough created holds its shape then it’s time to take the jelly off the heat.
Note: The amounts of fruit cited above took 20 minutes to reach 220 F. If you are making a larger batch the boiling time will be longer. I ended up with 3 ½ small jars of jelly. Each jar holds about 1 cup of jelly.
- Pour jelly liquid into sterilized jars leaving ¼” space at the top of the jars. Screw on the sterilized lids and seal by placing in a boiling water bath for 10 minutes (at sea level). Add one minute for every 1000 feet above sea level.
Here’s an easy variation of my Quick Banana Bread Loaf recipe. Simply add 1 cup of semi-sweet chocolate chips and spoon the batter into a muffin tin lined with paper cups. The yield from this recipe will be 10 large sized muffins. These moist muffins freeze well and make a great snack or lunch-box addition.
Don’t send those black bananas to the compost bin! You can whip this recipe up in one bowl. It tastes great, stays fresh for quite awhile and around our home it’s a family favourite.
- 3 very ripe bananas
- 1 egg
- 1 C brown sugar
- 1 tsp vanilla
- 1/3 C melted butter
- 1 1/2 C unbleached white flour
- 1 tsp baking soda
- Preheat oven to 350 F.
- Place peeled bananas in a large bowl and, using a fork, mash the bananas into a pulp.
- Crack the egg into the bowl and beat it into the banana pulp. Add the vanilla, melted butter and brown sugar. Mix well.
- Sprinkle the flour, baking soda and salt into the banana mixture and continue to mix until everything is well incorporated.
- Spray a loaf pan with cooking oil and spoon the batter into the pan, spreading it around evenly.
- Place the pan on the middle rack of the preheated oven and bake for 50 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Let the loaf rest in the pan for 5 minutes before removing and placing on a rack to cool.
Here’s an easy recipe for using up bananas that have become too ripe. I usually have several over-ripe bananas in the freezer ready for banana mug muffins or a breakfast smoothie. Ready in five minutes, this easy version of banana bread serves one. You simply mix the ingredients up in a microwavable mug and pop it into the microwave. As you know, Glenn and I are lowering our carb intake these days. Now I know banana is usually on the hit list for low carb dieters but we still eat a small amount of banana now and then. If you are watching your carb intake, this mug muffin will add 9.9 G of carbohydrates in total to your daily count.
- ½ ripe banana, mashed
- 1 T melted butter
- 1/4 tsp vanilla
- 1 T stevia sweetener or sucralose (I use Sugar Twin Stevia Sweetener)
- 1 T PB2 powder or 1 T peanut butter (see note about PB2 below)
- 1 T coconut flour
- 1/8 tsp baking soda
- Pinch of Salt
- Place banana in a microwavable mug and mash into a smooth paste.
- Add the egg, melted butter & vanilla and mix all the wet ingredients together with a fork until well blended.
- Now add the rest of the ingredients (PB2 powder, coconut flour, baking soda and salt) and using the fork mix everything together right in the mug.
- Microwave on high for 1 1/2 – 2 ½ minutes. My microwave is 1000 watts so I use the shorter time.
Yield: 1 serving
For those who prefer to use an oven: Pre-heat oven to 350 F and bake the muffin for 15 minutes.
Note: You may be wondering what PB2 powder is. Well, it’s a mighty fine addition to the pantry for anyone who likes peanut butter but is watching their calorie intake. PB2 powder is made from slow roasted peanuts that have been pressed to remove 85% of the fat and oil. The resulting powder is full of peanut flavour and is great for use in recipes like this Banana Nut Mug Muffin.I purchase PB2 online from: The Low Carb Grocery
Glenn and I LOVE fudge, so I rarely make it … too hard to control ourselves. However, with the holiday season ahead I’ve made several batches for friends and family members also afflicted with the sweet tooth syndrome. I always thought the fudge I made was top notch. However, this year I’ve discovered an even better fudge recipe, made using Eagle Brand Dulce de Leche sauce. You can get the recipe for this caramel flavoured Dulce Fudge on the Eagle Brand website. It’s simply the best fudge I’ve ever tasted. If you are a fudge fan then give this recipe a try. You can make it using the microwave and it never disappoints!
You don’t have to be following a gluten-free diet to love these crackers. They are a staple in my home and are often requested when I am invited out to dinner.
- 1 cup almond meal (also known as almond flour)
- 1/4 cup parmesan cheese
- 3 T poppy seeds
- 1 1/2 tsp garlic powder
- 1/8 tsp salt
- 1/4 tsp Dijon mustard
- 1 egg white
- 1 T softened butter
Preheat oven to 325 degrees
- Mix together the almond meal, parmesan cheese, garlic powder, salt and poppy seeds
- Add the egg white, Dijon mustard and soft butter to the dry ingredients mixing everything together using a flat spatula
- Place small mounds, about 1 tsp each, of the mixture onto two small parchment lined cookie sheets
- Flatten each mound by placing a small piece of parchment paper that has been sprayed with cooking oil over top the mound
- Press down on the mound with a flat-bottomed glass to create a flat round cracker-sized disc
- Repeat with each mound until all the mixture has been used
- Place cookie sheets on the middle rack of the pre-heated oven and bake for 8 minutes until the crackers begin to brown around their outer edge
- Cool on a wire rack and store in an air-tight container