Hello, friends. Martha, who is a handweaver from Utah, expressed an interest in my apple maple jam recipe. If you haven't visited Martha's Etsy shop yet, you really should do so. Just click here to see TandRHandweaving. Martha's skill at weaving overshot is particularly evident in her table runners and other housewares. Here is a sneak peek at some of her work:
I love the look of overshot -- but unfortunately I always seem to be at odds with two shuttles that need to be used simultaneously!
And for those of you with a sweet tooth and access to orchard-fresh apples, here is a yummy recipe.
Apple Maple Jam
6 pounds apples (chopped, peeled & cored)
6 c. sugar
1 t. cinnamon
1/2 t. allspice
1/2 t. nutmeg
1 c. maple syrup (the real thing - don't use that corn syrup-y stuff)
Combine all ingredients in a large pot. Bring SLOWLY to a boil (this will take a while). Cook rapidly to gelling point. As mixture thickens, stir frequently and vigorously (if you don't, the mess will scorch and you will be sad). Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 min. in a boiling water canner. Makes about 8 half-pint (I usually get 9 half pints).
Adapted from Ball Blue Book Guide to Home Canning, Freezing & Dehydration, 1995, Alltrista Corporation.
This jam is perfect with toast, and I also add a generous spoonful to our homemade yogurt. Yum.