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APPLE PIE FILLING

1. Filling:  Peel and Slice 4 cups of Golden Delicious or Rome apples
2. Rinse in Fruit Fresh
3. Blanch slices in boiling water for 1 minute
4. Remove from heat, drain and cover
5. Sauce:  Heaping 3/4 cup white sugar
6. 1/4 cup ClearJel/SureJel (better than cornstarch)
7. 1/2 teas. cinnamon
8. 1/2 cup water
9. 3/4 cup clear apple juice
10. a little nutmeg
11. 2 Tbs. bottled lemon juice (added after the sauce has thickened)

Prepare jars before starting, then prepare apples and then cook the sauce till thickened, Add lemon juice then apple slices, bring back to a boil for 1 minute.  Fill clean jars and process following your area instructions.leaving a good 1/2 head space.
Makes 1- 9 " apple pie

FROZEN CUCUMBER PICKLES

from JeanAnne

2 qts. unpeeled cucumbers, sliced

1 onion sliced

2 Tbs. salt

1 qt. water - soak the cucumber slices  for 2 hours

Drain

• Mix:  1 1/2 Tbs. celery seed or dill seed (some like Mustard Seed )
• 3/4 c. white sugar
• 1 onion sliced
• cucumber slices
• 3/4 c.  White House Apple Cider Vinegar
• Add: drained cucumbers, vinegar, sugar and spices
• Divide into 3 or 4 qt. ziplock bags and freeze.

Wait at least 1 week, if you can, for the best flavor.

Fresh Strawberry Jam

.  Six cups of halved strawberries, about 4 pints uncut

  3 cups of white sugar 

  1 diced Granny Smith apple for the pectin

  1/2 cup of fresh blueberries 

  1 Tablespoon fresh lemon juice

This recipe is not  for beginners, but I loved it when I saw Barefoot Contessa  add blueberries to Strawberry Jam.  Use a very heavy bottomed stainless steel sauce pan.  Cook to 220'.  I put mine directly in the fridge.
Simply wonderfull over hot biscuits or scones.

Fresh Blackberry Maple Syrup

Heat 1 cup of Maple Syrup till just barely warm and

add 1/2 cup of Blackberry Jam, stir till smooth.

.  Serve over biscuits or pancakes.

Fresh Blackberry Jam

1 1/2 cups white sugar

4 cups fresh blackberries (crushed) or paritally thawed frozen berries

1.59 oz. pkg. of Ball's Freezer Jam Pectin

About 5 - 1/2 pint freezer containers

In a large pyrex bowl, stir the pectin
 into the sugar till throughly blended.  Then stir in the fresh fruit.
Stir for 3 minutes.  Pour jam into 4 or 5 small containers. 
Seal and chill right away. 
Will last 3 weeks in the refridgerator or you can put them in the freezer.

Reserve 1/2 cup to add to 1 cup of Maple Syrup.