Apple Juice Recipes

Jam with the kids

Looking for a fun activity to do in the kitchen with kids? Making jam is easier than you think and just might be that fun thing that you are looking for. If this is an activity you would like to try, here’s how.

First, start with an approved USDA recipe. Penn State Extension offers a free series of fact sheets called Let’s Preserve fact sheets. This series helps even the novice food preserver to safely preserve their food. The information below is part of the Jelly, Jam and Spreads fact sheet.

Getting organized is one of the most important steps. First, read the information thoroughly and get all the materials ready. It’s a good idea to do this the day before in case you need to purchase any items.

Next, decide which type of jam you would like to make. Some jams can be made from fresh fruit, frozen fruit and or juice. Any of these can be used with commercially prepared powdered or liquid pectin. Powdered and liquid pectin products are not interchangeable. You cannot substitute one for another. Reduced- sugar pectin is also available. The order of combining ingredients depends on the type of pectin used in making jam. The complete directions for a variety of fruits and proved with packaged pectins.

Here are directions to make Strawberry Freezer Jam. Make some to use now, but freeze some to enjoy year round.

Ingredients:

1 and 3/4 cups crushed strawberries (about 1 quart whole berries)

4 cups sugar

2 tablespoons lemon juice*

1 pouch (3 oz.) liquid pectin

First, measure 1 and 3/4 cups crushed strawberries. It’s important to measure after you have crushed the berries. Place in an extra large bowl. Add sugar, mix well and let stand for 10 minutes.

Measure lemon juice into a small bowl. Add liquid pectin and stir well. Stir into fruit and continue stirring for 3 minutes.

Pour jam into freezer containers or canning jars, leaving � inch headspace.

Cover container. Let stand at room temperature until set (up to 24 hours).

Label, then freeze or refrigerate. Makes about 4 half-pint jars.

*The lemon juice in recipes such as this is an essential acid ingredient working with the pectin to create a good set.

Penn State Extension also receives requests for jams and jellies using less sugar. There are pectins for or low sugar that can be made with Splenda� or with less sugar or even sweetened with frozen condensed apple juice instead of sugar. The freezer jam pectins also use less sugar. Keep in mind that jams made with less sugar will generally be softer than those using the regular pectin.

Delicious Apple Pie Recipes For Diabetics and Others | Diabetic Diet

Fall is just around the corner and that means lots of apples just begging to be turned into pies. This fall also offers our United States Presidential Election and what is more American than apple pie? Following are a couple of very tasty apple pie recipes that are perfect for diabetics as well as for anyone. Give them a try and enjoy a delicious piece of apple pie today. Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 – 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents. Preheat oven to 375 degrees. In a small mixing bowl, combine juice, Splenda, cornstarch and cinnamon. Line a 9-inch pie plate with pastry, allowing pastry to overlap sides. Place apple slices over bottom pastry. Pour the juice mixture evenly over the apple slices. Dot with the butter. Top with pastry. Trim, seal and flute edges. Cut a slit in center of crust for venting during baking. Bake at 375 degrees for 35 minutes. Increase oven tiemperature to 400 degrees and bake 15-20 minutes longer until pie is bubbly and crust is a golden brown. Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.

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