Type what you have

Ingredients

• ✓ apple
• soy sauce
• mirin
• orange
• pineapple
• garlic
• ginger root
• white sugar

Instructions

1. 1 In a saucepan, combine soy sauce, mirin, orange juice, pineapple, Granny Smith apple, garlic, ginger, and half of the sugar; bring to a boil. Reduce heat, and simmer 20 minutes. Adjust sweetness to taste with remaining sugar.
2. 2 Strain through a fine mesh sieve; cool.

By MMILL

Ingredients

• ✓ apple
• water
• white sugar
• butter
• fruit pectin

Instructions

1. 1 Gather all ingredients.
2. 2 Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
3. 3 Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice.
4. 4 Measure 5 cups apple juice, adding water if necessary to have the exact amount. Stir sugar into juice; add butter to reduce foaming.
5. 5 Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
6. 6 Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
8. 8 Carefully remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lids do not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.

By DelightfulDines

Ingredients

• ✓ apple
• white sugar
• cinnamon
• clove
• salt

Instructions

1. 1 Place apples in a slow cooker. Combine sugar, cinnamon, cloves, and salt together in a medium bowl; pour over apples and mix well.
2. 2 Cover and cook on High for 1 hour.
3. 3 Reduce heat to Low and cook, stirring occasionally, until mixture is thick and dark brown, 9 to 11 hours.
4. 4 Uncover and continue cooking on Low for 1 hour. Whisk to make smooth, if desired.
5. 5 Spoon mixture into sterile containers, cover; refrigerate or freeze.

By Terri

Ingredients

• ✓ apple
• carrot
• oat
• peanut butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix carrots, oats, and apple together in a large bowl. Whisk peanut butter and eggs together in a second bowl; pour into the oat mixture and stir until thoroughly combined.
3. 3 Drop 1 1/2 tablespoonfuls of batter onto the prepared baking sheets. Use your hands to flatten each scoop to a thickness of 1/2 inch.
4. 4 Bake in the preheated oven until treats are firm to the touch and begin to brown on the bottom, 15 to 20 minutes. Let cool briefly on the baking sheets before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ apple
• pineapple
• white sugar
• orange juice
• lemon zest

Instructions

1. 1 Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 ½ hours.
2. 2 Place a few small plates in the freezer.
3. 3 Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
4. 4 Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
5. 5 Pack marmalade into hot, sterilized jars, filling to within 1/2 to 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By QueenofSuburbs

Ingredients

• ✓ apple
• brown sugar
• cinnamon
• allspice
• salt
• clove

Instructions

1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
2. 2 Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
3. 3 Puree apple mixture with an immersion blender until smooth.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Carrie Whitney Milburn

Ingredients

• ✓ apple
• brown sugar
• apple cider vinegar
• cinnamon
• clove
• salt

Instructions

1. 1 Stir chopped apples, brown sugar, apple cider vinegar, cinnamon, cloves, and salt together in a slow cooker.
2. 2 Cook on Low until the apples are soft enough to mash easily with a fork, 8 to 10 hours.
3. 3 Puree apple mixture with an immersion blender until smooth.
4. 4 Cook uncovered until some of the liquid reduces and the color is dark brown, about 1 hour.

By Kameran

Ingredients

• ✓ apple
• peach
• orange juice
• white sugar
• honey
• vanilla bean

Instructions

1. 1 Combine peaches, apple, and orange juice in a large, heavy pot; bring to a boil. Reduce heat to low; cover and simmer until peaches are tender, 10 to 15 minutes. Cool slightly, about 10 minutes.
2. 2 Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pureé peach mixture, working in batches, in a blender or food processor until smooth and yields about 14 cups. Return peach purée to the same large pot.
4. 4 Stir sugar, honey, and vanilla bean seeds into peach pureé; bring to a boil, stirring until sugar dissolves. Reduce heat to low, and simmer, stirring frequently, until mixture is thick and starts to mound, 60 to 70 minutes.
5. 5 Pack peach-honey butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Darla Elizabeth

Ingredients

• ✓ apple
• rhubarb
• white sugar
• water
• cinnamon
• pectin

Instructions

1. 1 Mix rhubarb, apples, sugar, water, and cinnamon together in a large saucepan; bring to a boil. Cook over medium heat until fruit is soft, about 20 minutes. Stir in pectin; boil for 5 minutes.
2. 2 Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for at least 10 minutes.
4. 4 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate jam after opening.

By Amanda

Ingredients

• ✓ apple
• brown sugar
• cinnamon
• allspice
• salt
• clove
• caramel

Instructions

1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
2. 2 Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Purée apple mixture with an immersion blender until smooth.
3. 3 Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
4. 4 Inspect ten ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack apple butter into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Darla Elizabeth

Ingredients

• ✓ apple
• carrot
• water
• egg
• ground chicken
• chicken liver
• sunflower oil
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place carrots, apples, and water into a pot. Bring to a boil, then cover, reduce the heat to low, and simmer until soft, 10 to 15 minutes.
3. 3 Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
4. 4 Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
5. 5 Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
6. 6 Combine ground chicken, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large skillet. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
7. 7 Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
8. 8 Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.

By nursekja

Ingredients

• ✓ apple
• sugar
• cinnamon
• clove
• nutmeg
• canning jar
• lid
• ring

Instructions

1. 1 Cook apples in slow cooker on Low until apples are very soft, about 18 hours.
2. 2 Puree apples in a blender or food processor; return pureed apples to the slow cooker. Stir sugar, cinnamon, cloves, and nutmeg through the pureed apples.
3. 3 Continue cooking on Low until thick, about 4 hours.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Maria

Ingredients

• ✓ apple
• tomato
• peach
• onion
• celery
• vinegar
• pickling spice
• salt

Instructions

1. 1 Combine tomatoes, apples, peaches, onions, celery, vinegar, pickling spice, and salt in a large stockpot; bring to a boil. Reduce heat to low; simmer until thickened, about 2 hours.
2. 2 Inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack chutney in hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Store chutney in the refrigerator.

By Lucy Danylewich

Ingredients

• ✓ apple
• honeycrisp apple
• apple cider
• white sugar
• lemon juice
• canning jar
• lid
• ring

Instructions

1. 1 Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
2. 2 Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Master Cook

Ingredients

• ✓ apple
• white sugar
• brown sugar
• salt
• cinnamon
• nutmeg
• allspice
• apple cider vinegar
• water

Instructions

1. 1 Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add water and mix well.
2. 2 Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
3. 3 Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.

By John Mitzewich

Ingredients

• ✓ apple
• white sugar
• rhubarb
• strawberry
• peach
• blackberry
• blueberry
• fruit pectin

Instructions

1. 1 Combine sugar, rhubarb, strawberries, peaches, blackberries, blueberries, and apples in a pot over medium heat; bring to a boil. Cook at a boil for 10 minutes, stirring constantly. Stir in pectin; continue boiling until jam coats the back of a metal spoon, about 10 minutes more.
2. 2 Pack hot jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
4. 4 Remove jars from the stockpot; rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Candy

Ingredients

• ✓ apple
• butter
• pecan
• white sugar
• water
• raisin
• salt
• whiskey
• vanilla extract

Instructions

1. 1 Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
2. 2 Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.

By theinnerlight

Ingredients

• ✓ apple
• apple juice
• sugar
• apple cider vinegar
• cinnamon
• clove
• allspice
• canning jar
• lid
• ring

Instructions

1. 1 Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.
2. 2 Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
3. 3 Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.
4. 4 Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.
5. 5 Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.
6. 6 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process 5 to 10 minutes.
8. 8 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By YUMMYNUMMY

Ingredients

• ✓ apple
• plum
• pear
• water
• apple juice
• brown sugar
• apricot preserves
• soy sauce
• garlic powder
• mustard

Instructions

1. 1 Gather the ingredients.
2. 2 Place plums in a stockpot over medium-high heat. Stir in 1 cup water, apple juice, brown sugar, apricot preserves, soy sauce, garlic powder, and dry mustard.
3. 3 Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce the heat and continue simmering until fruit is completely soft, about 40 minutes. Remove from the heat and let cool for 30 minutes.
4. 4 Transfer cooled mixture to a food processor or blender. Blend until completely smooth, adjusting the consistency with additional water if desired.
5. 5 Cover and refrigerate until ready to use.

By NANCYLOUISEB

Ingredients

• ✓ apple
• water
• cider vinegar
• sugar
• allspice berry
• clove
• nutmeg
• ground ginger
• lemon juice

Instructions

1. 1 Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple pickles ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine water, vinegar, sugar, allspice berries, cloves, nutmeg, and ginger in a small saucepan; bring to a boil over medium-high heat, stirring until sugar dissolves.
3. 3 Meanwhile, toss apples with lemon juice in a bowl; pack into hot, sterilized jars.
4. 4 Pour boiling sugar syrup over apples, filling to within ¼ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Set jars aside at room temperature until cool, about 2 hours.
5. 5 Press centers of lids with a finger to ensure lids do not move up or down. Place jars in the refrigerator; wait before opening for at least 1 week.

By Angel_1988

Ingredients

• ✓ apple
• white sugar
• brown sugar
• lemon
• cinnamon
• nutmeg
• clove
• allspice
• canning jar
• lid
• ring

Instructions

1. 1 Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Art Kautz

Ingredients

• ✓ apple
• canning jar
• lid
• ring
• water
• butter
• brown sugar
• white sugar
• fruit pectin
• butter flavoring

Instructions

1. 1 Sterilize jars and lids in boiling water for at least 5 minutes.
2. 2 Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring.
3. 3 Pack apple jam into the hot, sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Let stand for 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.

By JUST DUCKY

Ingredients

• ✓ apple
• water
• sugar
• cranberry
• orange
• pear
• mixed fruit
• pecan
• salt
• cinnamon
• nutmeg

Instructions

1. 1 Bring water and sugar to a boil in a medium saucepan until sugar dissolves. Reduce heat and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until cranberries burst. Remove from heat, and let cool to room temperature.

By Leeza

Ingredients

• ✓ apple
• raisin
• onion
• ginger root
• water
• white sugar
• brown sugar
• cinnamon
• cardamom
• white pepper
• nutmeg
• white wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Place apples, raisins, onion, ginger, water, white sugar, brown sugar, cinnamon, cardamom, pepper, and nutmeg into a large saucepan; bring to a boil over medium-high heat, stirring often.
3. 3 Reduce heat to low, cover, and simmer, stirring frequently, until apples are tender, about 30 minutes.
4. 4 Stir and continue simmering, uncovered, until slightly thickened, about 15 minutes more. Remove from heat; discard onion and ginger for smoother consistency. Stir in white wine vinegar.
5. 5 Let chutney cool at least 2 hours at room temperature then transfer into a sterilized jar or container. Seal by canning in boiling water bath, and store in the refrigerator for up to 2 weeks until ready to serve.

By CATSEO

Ingredients

• ✓ apple
• walnut
• cranberry
• balsamic vinegar
• red onion
• sugar
• mustard
• vegetable oil
• salt
• pepper
• salad green

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
2. 2 In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
3. 3 In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

By Barrett

Ingredients

• ✓ apple
• pear
• cider vinegar
• white sugar
• cherry
• yellow onion
• lemon
• mustard seed
• salt
• cinnamon
• ginger
• allspice
• clove

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine apples, pears, vinegar, sugar, cherries, onion, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat; bring to a boil. Reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Stir every minute or so toward the end of cooking to prevent scorching.
3. 3 Pack chutney into hot, sterilized jars using a wide-mouth funnel, filling to within ½ inch of tops. Run a clean wooden chopstick around insides of jars to remove any air bubbles; add more chutney if necessary to bring level to ½ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Turn off heat, uncover pot, and let jars stand in cooling water for 5 minutes to help ensure a good vacuum seal.
5. 5 Transfer jars from stockpot to a folded kitchen towel or wooden cutting board to cool and let rest, several inches apart to cool completely. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable for at least 1 year.

By Marisa McClellan

Ingredients

• ✓ apple
• cranberry
• raisin
• water
• brown sugar
• white sugar
• cinnamon
• ginger root
• clove
• onion
• celery

Instructions

1. 1 Bring cranberries, raisins, water, both sugars, cinnamon, ginger, and cloves to a boil in a saucepan. Reduce the heat to low and simmer until berries start to pop, about 5 minutes. Add onion, apple, and celery; continue to cook, stirring occasionally, until mixture begins to thicken, 5 to 10 more minutes.
2. 2 Transfer to a bowl and let cool slightly, about 15 minutes. Cover and refrigerate until flavors fully develop, 8 hours to overnight.

By foodelicious

Ingredients

• ✓ apple
• canning jar
• lid
• ring
• apple cider vinegar
• sugar
• salt
• mustard seed
• basil
• green tomato
• red bell pepper
• red onion

Instructions

1. 1 Inspect eight 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until piccalilli is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine vinegar, sugar, salt, mustard seeds, and basil in a large pot; bring to a boil. Reduce heat; simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, bell peppers, onion, and apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables softened and flavors blended, 15 to 20 minutes.
3. 3 Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 10 minutes.
5. 5 Remove the jars from the stockpot; place on a cloth-covered or wood surface, several inches apart, until cool. Press centers of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Dave Hagan

Ingredients

• ✓ apple
• canola oil
• onion
• beef
• garlic
• ginger
• potato
• carrot
• salt
• black pepper
• beef broth
• ketchup
• soy sauce
• curry roux

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the pot. Add onion; saute until almost translucent, about 3 minutes. Add beef, garlic, and ginger; saute until beef begins to brown, about 3 minutes more. Mix in potatoes and carrots. Cook, stirring constantly, for 2 minutes. Season with salt and pepper.
2. 2 Pour beef broth, apple, ketchup, and soy sauce into the pot. Break up curry roux into blocks and place on top of the beef mixture. Do not mix the blocks into the broth.
3. 3 Turn Saute function off. Close and lock the lid. Seal valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir broth to incorporate all the curry roux blocks, which should have melted over the top.

By Diana71

Ingredients

• ✓ apple
• green bell pepper
• potato
• carrot
• beef bouillon
• chicken broth
• salt
• soy sauce
• ginger root
• garlic
• chicken breast
• onion
• butter
• tomato paste
• worcestershire sauce
• all-purpose flour
• butter
• nutmeg
• allspice
• black peppercorn
• white peppercorn
• turmeric
• cinnamon stick
• star anise
• clove
• fennel seed
• green cardamom pod
• cumin seed
• fenugreek seed
• coriander seed

Instructions

1. 1 Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon stick; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
2. 2 Transfer toasted spice mixture to a spice grinder or mortar and pestle. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
3. 3 Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
4. 4 Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
5. 5 Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

By partumvir