Taste of Fall

School has started and the fall weather is coming.  Two weekends ago my husband and I picked apples from our tree in the backyard. We had fun picking, chopping and deworming the apples (filling a huge soup pot to nearly overflowing). They are small but delicious.  We knew that we could not eat all of them before they went nasty.  We decided apple sauce would be a perfect idea.  In the morning I added some water to the pot and let it go.

Homemade AppleSauce

12 quarts apples, chopped - dewormed - and seeded
water

2 cups sugar
2 1/2T apple pie spice

Place all in a large pot and simmer for about 1 hour on medium heat until apples start to mush up. Place pot on a hot pad. Scoop hot mixture into a food mill. Puree through there, removing all missed seeds and skins. (This will make about 4 quarts sauce).  Add sugar and apple spice seasoning to mixture. Stir until sugar dissolves (taste and add more sugar if needed). Place applesauce on stove and heat until really hot again.  In another large pot boil canning jars. In a separate smaller pot the lids.  Place hot apple sauce in HOT jars and seal.  Hopefully the jars will "ping' meaning they are sealed.  If they don't, just freeze.

Wonders Of Jell-O

Yes, Jell-O does have some amazing properties.  With rhubarb growing abundantly in my yard,  Mom suggested I make it into jam.  I thought that would be really tough.  I was up to a new challenge.  It was super easy!

Jell-O Rhubarb Jam
adapted from: http://allrecipes.com/recipe/rhubarb-strawberry-jam/

5 cups fresh rhubarb, chopped
3 cups white sugar
1 (3oz) strawberry Jell-O

In a large pot stir together fresh rhubarb and sugar.  Cover and let rest overnight.  Bring to a boil (stirring constantly) over low heat{about 12minutes}. Remove from heat, and stir in dry gelatin mix.  Transfer to jars and refrigerate or freeze.  If you freeze, leave a space between the jelly and top of jar, so to insure NO explosions.