Apple Butter

We love apple butter, but so many of the ones from the store just add tons of sugar.  I was thrilled to find a simple recipe that I changed to match our tastes that would allow us to have a carb friendly version and so simple to make!

apple butter

Apple Butter

  • Servings: make three 8 ounce jars
  • Print

Ingredients

  • 3 pounds apples – I used Gala
  • 1/4 cup Splenda Brown Sugar blend
  • 1/4 cup apple cider vinegar
  • 3 teaspoons of cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt

Directions

  1. Cut up the apples into small pieces – do not peel
  2. Place apples, splenda brown sugar blend, vinegar, and spices into a prepared crock pot. Stir until all apples look coated.
  3. Cover and cook on low for 5 hours – stirring a couple times
  4. Turn the crock pot to high and cook an additional 2 hours
  5. Using an immersion blender, blend until smooth
  6. Cook uncovered for about 1 more hour on low – just enough to thicken
  7. I canned mine – prepare the jars during the final hour. Then seal with the water bath canning method.

Nutrition – 1 Tablespoon is 3 g carbs.

Advertisements

Strawberry Jam

Today I took my first attempt at water bath canning with a great no sugar added Strawberry Jam.  I have always loved homemade strawberry jam and now it serves an even better service by creating one with only natural sugar from the berries.  It tasted great before I sealed the jars and it is setting up nicely – so I trust the recipe enough to go ahead and place it here.  First attempt was a great success – now to try some others…

strawberry jam

Strawberry Jam

  • Servings: 6 half pint jars
  • Print

Ingredients

Directions

  1. Wash jars and lids. Fill boiling-water canner half full with water. Add jars and water to cover jars. Bring water to a boil and then simmer.
  2. Place lids in a small saucepan and cover with water.  Bring to a boil and then simmer – adding water as needed.
  3. Continue to simmer until ready to use.
  4. Cut strawberries in half and crush with either a potato masher or food processor. I like pieces in my jam so I used the potato masher.
  5. Place exactly 6 cups of mashed strawberries in a large saucepan.
  6. Add water and mix thoroughly
  7. Add pectin 1 tablespoon at a time and mix well between each tablespoon.
  8. Bring mixture to a full rolling boil over medium heat.
  9. Boil for 1 minute more, stirring constantly
  10. Remove from the heat and add Splenda.  Stir until blended.
  11. Skim off any foam with a metal spoon that forms on top.  Allow to sit for 5 minutes.
  12. Pull jars out of the simmering pot, dry and add jam to 1/4 inch from the top.
  13. Wipe jars and threads and place 2 piece lids in place tightly.
  14. Place jars on rack in canner and make sure water covers the jars by 1 – 2 inches.
  15. Bring to a boil and boil for 10 minutes.
  16. Remove jars and place upright on a towel to cool.
  17. Once cool, press the center of each lid. If it pops up seal is not complete and you will need to refrigerate.
  18. Sealed jars can be stored for 1 year in a cool dark location.

Nutrition: 1 Tablespoon is 3 g carbs.

Balsamic Roasted Green Beans

I love green beans but sometimes it gets challenging finding ways to make them differently. We love the slow cooked and stir fried versions, but this recipe gives us a roasted version as well.  They almost taste like sweet and like candy.  Hope you enjoy them too.

beans-in-pan-kalynskitchen

Balsamic Roasted Green Beans

Ingredients

  • 8 ounces portobello mushrooms, sliced
  • 1 pound green beans, cut into about bite sized pieces
  • 1 1/2 Tablespoons olive oil
  • 1 Tablespoons balsamic vinegar
  • salt and pepper to taste

Directions

  1. Preheat the oven to 450 degrees
  2. Rinse the mushrooms and let them dry. Then slice them into 1/2 inch thick pieces.
  3. Cut the ends of the mushrooms off and cut them into bite sized pieces.
  4. Place the green beans and mushrooms into a gallon zip lock bag.
  5. Whisk together olive oil and balsamic vinegar and pour over vegetables in the bag.
  6. Shake the bag until all the vegetables are lightly coated.
  7. Place parchment paper on a cookie sheet.
  8. Spread the vegetables out in single layer on the cookie sheet.
  9. Roast 20 – 30 minutes, checking regularly after 20 minutes.
  10. Season with salt and pepper to taste.

Nutritional Information: 0 carbs