“Surely the apple is the noblest of fruits.” — Henry David Thoreau, Wild Apples
Apples, apples, apples. Truth? I have to seriously be in the mood to just go pick up an apple and eat it. I do like apples, though. It’s just that they end up sitting around on my counter for weeks. Saturday morning I peeled, cored, and sliced the huge variety I had and made Freezer Apple Pie Filling (hint, I just combined ingredients and froze – it worked for me).
Here are the recipes participants have been sharing over on the Facebook page:








Sauteed Apples from Jana Williamson
Ingredients
- 1/4 cup butter
- 4 large tart apples - peeled and sliced 1/4" thick
- 2 tsp cornstarch
- 1/2 cup cold water
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
Instructions
- In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
- Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
- *Actually there is more liquid than necessary, probably could cut the cornstarch and water by half.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Apple-Cranberry Crisp from Jana Williamson
Ingredients
- 2 pounds Granny Smith apples - peeled, cored and thinly sliced
- 3/4 cup cranberries
- 1/4 cup white sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/3 cup quick-cooking oats
- 1/3 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup butter, cut into pieces
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
- In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
- In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
- Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Apple Pie Jam from Anne Powell
Ingredients
- 4 -5 apples; peeled and sliced
- 1 cup water
- 5 cups sugar
- 1/2 tsp butter
- 1 pouch (3 oz.) liquid pectin
- 1-1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp mace, optional.
Instructions
- Combine apples and water in dutch oven. Cover and cook slowly until tender. Remove apple mixture from pan. Measure 4-1/2 cups apples; return to pan. Save remaining apple mixture for another use (eat as a snack while making this).
- Add sugar and butter to pan, bring to a full boil; stirring constantly. Quickly stir in pectin, return to boil and boil for 1 minute, stirring constantly.
- Remove from heat; skim foam. Stir in spices. Ladle into jars and cool to room temperature. Give to friends and family.
- You may water-bath the jars for storage, if desired. I plan on giving as gifts for neighbors, so I am skipping the water-bath process.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Orange Pear Jam from Anne Powell
Ingredients
- 7 cups of sugar
- 5 cups chopped peeled fresh pears
- 1 cup crushed pineapple, drained
- 2 tbsp lemon juice
- 2 pkgs. (3 oz.) orange gelatin
Instructions
- Combine sugar, pears, pineapple, and lemon juice in dutch oven. Bring to a full boil, stirring constantly. Reduce heat; simmer for 15 mins. stirring frequently. Remove from heat and stir in gelatin until dissolved. Pour into jars and cool. Let stand overnight to set; no longer than 24 hours. Refrigerate
- I am going to give my neighbors bread and jam for Christmas and will definitely be adding this jam as one to give.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Orange Pear Jam from Anne Powell
Ingredients
- 7 cups of sugar
- 5 cups chopped peeled fresh pears
- 1 cup crushed pineapple, drained
- 2 tbsp lemon juice
- 2 pkgs. (3 oz.) orange gelatin
Instructions
- Combine sugar, pears, pineapple, and lemon juice in dutch oven. Bring to a full boil, stirring constantly. Reduce heat; simmer for 15 mins. stirring frequently. Remove from heat and stir in gelatin until dissolved. Pour into jars and cool. Let stand overnight to set; no longer than 24 hours. Refrigerate
- I am going to give my neighbors bread and jam for Christmas and will definitely be adding this jam as one to give.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
That Ginger Pear Butter sounds like a must-have for rolls at Christams dinner!