Yield: 4 Pints


  • 10 Cups of chopped rhubarb (about 2.5lbs stalks)
  • 5 Cups of sugar
  • 1 8oz Cup Earl Grey tea
  • 1 vanilla bean, split & scraped
  • 1 lemon, juiced (or 3T lemon juice)
  • Pinch of salt
  • 1 packet of liquid pectin


  1. Sterilize jars & lids. If you want to do refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.
  2. In a 5-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil.
  3. Add the vanilla bean, lemon & salt to the pot and let it boil gently for 10 minutes, stirring constantly to prevent scorching.
  4. Add pectin, stir, and return to a full rolling boil for 1 minute (one you can’t stir down), stirring constantly.
  5. Remove from heat and pour into hot jars. Clean the jar rims and apply lids/rings.
  6. If you are processing your jam, process the jars in a hot water bath for 10 minutes.
  7. Remove and let cool.


2 quarts apple cider

3 cups heavy cream

1/2 cup sweetened condensed milk

4 cups sugar

3/4 cup light corn syrup

1/4 cup water

1 1/2 tsp kosher salt

1 stick cold unsalted butter, diced

1/2 tsp cinnamon

Pinch of ground allspice

Pinch of ground cloves

Neutral oil, such as canola or grapeseed, for brushing


1) In a large saucepan, simmer the apple cider over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour.  Pour the reduced cider into a bowl.

2) Line a 9”x13” rimmed pan with foil and coat the foil with nonstick cooking spray (or butter). In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.

3) In another large saucepan, combine the sugar with the reduced apple cider, corn syrup, water and salt and bring to a boil.  Simmer over moderate heat until the sugar dissolves, about 5 minutes.  Carefully whisk in the butter until melted.  Gradually whisk in the warm cream mixture until incorporated.  Cook over moderately low heat, stirring frequently, until a golden caramel ring forms and the temperature reaches 245° on a candy thermometer, about 45 minutes.  Stir in the cinnamon, allspice and cloves and scrape the caramel into the prepared pan.  Let cool completely, then refrigerate the caramel overnight.

4) Lightly brush a sheet of parchment paper with oil, invert the caramel onto the parchment and peel off the foil.  Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles.  Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal.  Serve or pack the caramels into boxes.

MAKE AHEAD:  The wrapped caramels can be stored in a cool spot or refrigerated for up to 2 weeks.  The uncut caramel can be tightly wrapped in plastic and refrigerated for up to 2 weeks; cut just before serving.

***These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery caramel.  To create your own spin on them, use a flavored apple cider or add different spices, like ground ginger or black pepper.


From Food & Wine, December 2012 issue

Apple Crisp Crescents


2 cups all-purpose flour

1/8 tsp salt

1 cup cold butter

1 egg, separated

2/3 cup sour cream

1/2 tsp vanilla extract

1 cup finely chopped peeled tart apple (McIntosh work well!)

1/3 cup finely chopped walnuts

1/4 cup raisins, chopped (optional) (I’ve used dried sweet cherries as a substitute)

2/3 cup sugar

1 tsp ground cinnamon


In a large bowl, combine four and salt; cut in butter until mixture resembles coarse crumbs.  In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well.  Cover and refrigerate for 4 hours or overnight.

Divide dough into thirds.  On a lightly floured surface, roll each portion into a 10-inch circle.  Combine the apple, walnuts, raisins, sugar and cinnamon; sprinkle 1/2 cup over each circle.  Cut each circle into 12 wedges.

Roll up each wedge from the wide end and place point side down 1” apart on greased baking sheets (tip: use a baking sheet with sides; the butter melts profusely!).  Curve each to form crescents.  Whisk egg white until foamy; brush over crescents.

Bake at 350° for 18-20 minutes or until lightly browned.  Remove to wire racks to cool.  Store in airtight containers.

From Taste of Home Christmas

For this recipe, you’ll need four ramekins in place of a larger baking dish.


For the fruit base:

Butter, for the ramekins

1/4 C sugar

2 Tbsp all-purpose flour

1/2 tsp ground cardamom

3 large pears (about 2 pounds), peeled and chopped into 1” chunks

1/4 C finely chopped crystallized ginger

For the cobbles (topping):

1/2 C all-purpose flour

1/4 C masa harina

1/2 tsp baking powder

1/4 C sugar

1/2 tsp ground cardamom

1/4 tsp salt

1/2 stick (1/4 cup) cold unsalted butter, cut into 4 cubes

2 Tbsp heavy cream



Preheat oven to 350°.  Grease 4 (2-cup) ramekins with butter, and set aside.

First, make the fruit filling: in a medium bowl, whisk the sugar, flour and cardamom to blend.  Add the pears and ginger, and stir until all the ingredients are combined.  Divide the fruit mixture between the four ramekins (you can also use one 8” baking pan).

Next, make the crust: Whisk the flour, masa harina, baking powder, sugar, cardamom, and salt together in the same bowl.  Add the butter, and, using yoru hands or a pastry cutter, break it up into pea-sized pieces.  Add the cream, and stir the mixture with a wooden spoon or a fork, until it forms a loose dough.

Using your hands, break walnut-sized chunks of dough off and scatter them on top of the fruit—the dough will look jagged and won’t completely cover the fruit.  Bake for 40-45 minutes, then serve warm, with yogurt or ice cream.

From Edible Seattle, the October 2011 edition.

Roman Apple Cake

Preheat oven to 350°

Combine in mixing bowl:

  • 1 C. sugar
  • 2 1/4 C flour
  • 1/4 tsp salt
  • 3/8 tsp baking powder
  • 1 1/2 tsp soda
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon

Beat in:

  • 2/3 C shortening
  • 2 eggs
  • 2/3 C milk
  • 1 1/2 tsp vanilla


  • 3 C raw apples, pared and chopped

Mix well.  Pour into greased and floured 9×13” pan.

Cover with topping.

Bake for 35-40 minutes


Crumble together:

  • 1 Tbsp melted butter
  • 2 tsp cinnamon
  • 1/3 C brown sugar
  • 2 tsp flour
  • 1/2 C chopped nuts or coconut (optional)
  • 1/4 C rolled oats

Recipe from More-with-Less Cookbook, by Doris Janzen Longacre

This recipe is from a book entitled Drink to Your Health by Annie McIntyre.  Ms. McIntyre says, “The traditional combination of apple and cinnamon works well in this sweet and spicy tea.  The tart flavor and cold properties of the apples are balanced by the sweetness and warming properties of the honey and cinnamon.  Jean Valnet, the French phytotherapist, recommends apple tea should be drunk daily to prevent cold and flue viruses and to ward off arthritis and gout.”


4 apples, washed and sliced

2 1/2 cups water

2 tablespoons honey

1 teaspoon ground cinnamon


Place the apples in a pan, add the water, cover, and cook over low heat until soft.  Strain and stir in the honey and cinnamon.  Serve hot.

2-3 servings

I have a confession: I am unable to throw away bruised fruit!  Instead, I make all sorts of sauces and jams each year (and ciders) so that the bruised fruit is “rescued.”  Last season, I attempted to make pear butter with this recipe, but was too impatient and instead of being butter, it was sauce.  My daughter loved it so much she requested more of it this season!  Hope you enjoy it, too, whether you’re impatient like I am and will settle for sauce, or are patient enough to wait for it to turn into butter!


12 ripe pears, peeled and chopped

¾ C sugar

Juice of 1 lemon

¼ C water

3 2-inch strips lemon zest, ¼ “ wide

1 vanilla bean

  1. Combine all the ingredients in a heavy 8-qt saucepan.  Cook over low heat for 2 ½ hours, until fruit is very soft.  Be careful not to burn.  Stir frequently.
  2. Remove vanilla bean and the strips of lemon zest.
  3. Put the mixture through a food mill (or use an immersion blender).  Pour into sterile jars.  Cap and seal.
  4. Refrigerate immediately or preserve via water bath method for 15 minutes.

From Preserving the Harvest by Carol W. Costenbader


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