The Fruits of Our Labors

Almost as a cosmic gauntlet thrown at my feet and certainly as a natural follow-up to the last post about preservation, I came into a bushel of apples and 15 lbs of ripe grapes (1/2 and 1/2 green and Concord--both yummy!)  In an attempt to go through all of the fruit before it turns to compost, yet not have a stomach ache from eating it too fast (seriously, the grapes were so delicious, I continued to eat them well beyond a normal man's limitations.  For the next two days, I spent a lot of time"indisposed."  Did you know that grapes were so high in fiber?  Because I forgot,) here's a few thoughts on what we're doing.

Dried Apples

Apple Juice
Apple Peelings and Cores
Water

Place the apple parts in a sauce pot capable of holding them with a few inches of headroom.  Add water to about 1/2 inch below the top of the apple.   Bring to a boil. Reduce to a simmer and let cook for 15-20 minutes.

Pour into a sieve over a bowl and let drain completely, 20 minutes. Take that juice and filer through dampened cheese cloth if you want less incidental pulp. Seal in a sterile jar and store in the refrigerator. Should keep for about 3-4 days.


Apple Butter
4 lbs Apples, washed
2 cups Water
Sugar
1 teaspoon each of Ground Allspice, Ground Cinnamon, Cloves

Remove the stems, leaves, and worm holes with rot around them, then quarter the apples.  Don't bother peeling or coring the apples.  Put the apples and water into a large pot, cover and heat until boiling; then reduce to a simmer.  Let simmer until the apples turn very soft.  Remove from the heat and let cool. 

Press the apples through a sieve, separating the pulp from the seeds, skins and other undesirables.  Measure the pulp, return it to the large pot and add a like measure of sugar (1:1).  Add the spices.  Bring the mixture to a boil, stirring constantly.  When it starts to boil, reduce the heat to a simmer and continue to stir for two more minutes.  Then stir occasionally until the moisture is mostly evaporated and the butter can be rolled up on a spoon.  The color should have changed from a light blonde to a deep mahogany. 

Pour (spoon) into sterilized jars and process in a water bath for 10 minutes.  Makes about 8 half-pints. 


Apple Syrup
Combine equal parts Apple Juice and sugar.  Bring to a boil, stirring constantly.  Let boil for 10 minutes.  Cool and store in the refrigerator.  Will keep for a month. 


Grape Juice
Grapes
Water

Remove stems from the grapes, but don't bother trying to remove the seeds.  Put them in a sauce pot capable of holding them with a few inches of headroom.  Add water to about 1/2 inch below the top of the grapes.  Bring to a boil.  Reduce to a simmer and let cook for 15-20 minutes. 

Pour into a sieve over a bowl and let drain completely, 20 minutes.  Take that juice and filer through dampened cheese cloth if you want less incidental pulp.  Seal in a sterile jar and store in the refrigerator.  Should keep for about 3-4 days. 


Grape Turkish Delight
This was a ridiculous endeavour, but Turkish Delight is a childhood treat many of my friends have never tried, yet all remember from The Lion, The Witch, and The Wardrobe.  If you get a wild hair, give this one a whirl. 

4 cups Sugar
4 1/2 cups Grape Juice (in total)
2 tsp Lemon Juice
1 1/4 cups Cornstarch
1 teaspoon Cream of Tartar
1 cup Confectioners Sugar

Line a 9x9 pan with aluminum foil and grease the foil with nonstick cooking spray. Set aside for now.

Place the sugar, lemon juice, and 1 1/2 cups of the grape juice in a medium saucepan over medium heat. Stir until the sugar dissolves, and bring the mixture to a boil. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.

Continue to boil the sugar mixture, without stirring, until it reaches 240 degrees.  But when the sugar syrup is around 225 degrees, begin to get the rest of the candy ingredients prepared.  Place the remaining 3 cups of grape juice in another, larger, saucepan. Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps (this is super important). Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking CONSTANTLY.  The mixture will thicken into a smooth paste.

Once the sugar syrup is at 240 degrees, remove it from the heat. Slowly, carefully, pour it into the cornstarch mixture, whisking until it is fully incorporated.  A friend to help with this part is good.  Gloves and an apron are better.  Friends, gloves and aprons all around is best!

Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the candy has turned a light golden-yellow color and is very thick and gluey.  Again, be careful.  The candy is very hot and very thick and it will pop as it slowly boils.  This will burn when it lands on your skin.  (Children's confections are not for the faint of heart!)

After an hour, remove from the heat and pour the candy into the prepared pan and allow it to set, uncovered, overnight.

The next day, remove the candy from the pan using the foil as handles. Dust your work station with the powdered sugar, and flip the candy onto the powdered sugar. Remove the foil from the back and dust the top with the sugar. Use an oiled chef’s knife to cut the Turkish Delight into small squares. Dust each side of the square with powdered sugar to prevent stickiness.

Turkish Delight is best soon after it is made. It doesn’t keep very well, but if you want to try keeping it, store it in an airtight container with waxed paper between the layers, and dust the sides with powdered sugar again before serving.


Lavender Green
This is a delightful cocktail my beloved created, named for the song Lavender Blue.  She remembers her grandmother singing it to her as a child. 

2 oz Dry Gin
1/2 oz Dry Vermouth
1 oz Grape Juice
1/2 oz Lavender Simple Syrup
2 dashes Vanilla Bitters

Shake over ice and strain into a chilled cocktail glass.  Garnish with a lemon twist. 

Enjoy the beverage and listen to Burl Ives singing Lavender Blue.