Comments on: Can Jam-February

By: Rebecca

Rebecca — Fri, 26 Feb 2010 16:10:35 +0000

We love butters! And if yours tastes as enticing as your photos this will be a keeper in our collection. Found a half bag of cranberries yesterday while reorganizing the freezer and have a ton of carrots (growing carrots is an obsession of my husband). WIll definitely be making this over the weekend! Sign me up for the book! Thanks!

By: bridget

bridget — Thu, 25 Feb 2010 03:33:48 +0000

Wow! I never would have considered a carrot butter. Looks good; I’ll add it to my list of things to try.

By: Cortney

Cortney — Thu, 25 Feb 2010 02:25:40 +0000

So creative! I love how you modified the recipe.

(don’t count me as I doubt I would get to use)

By: kaela

kaela — Wed, 24 Feb 2010 18:16:37 +0000

Ooooh, a jam/jelly book that I don’t have! Pick me, pick me!

Love the color of this butter; I have to say a carrot-inspired butter didn’t even occur to me, but a lot of the recipes look and sound fantastic (including this one).

By: ap269

ap269 — Wed, 24 Feb 2010 12:41:24 +0000

OMG. I feel sooo embarrassed now. I’ve read the word “cranapple” a couple of times in some blog posts, and I was always wondering what kind of apple that might be. *blush*. Today when I was reading your post it dawned to me that it’s just a made-up word for cranberry + apple. DUH!!!! In my defence, I have to say that I’m not a native speaker, and that cranberries are not really popular in Germany (I LOVE them, though), so there are no recipes where cranberries and apples are combined. Anyway, thanks for this lesson, and I’ll definitely make cranapple butter soon (I still have some cranberries in my freezer ).

By: Terri

Terri — Tue, 23 Feb 2010 17:26:14 +0000

A number of Can Jammers are using this book. I really need a copy.

By: Gramma Greenjeans

Gramma Greenjeans — Tue, 16 Feb 2010 19:56:39 +0000

Thanks all! I have to admit I was surprised how much we liked it (skeptic that I am).

Jamie – I felt comfortable adding cranberries as a substitute for some of the apple because they are very high-acid (low pH number) and they’re also high in natural pectin, so the butter thickened nicely. Plus the cranberry juice added more acid (with a bit more flavor than water)

Daisy Mae – The cranberries did add a nice tartness. I tasted after each addition of a 1/4 cup of sugar, and it did need the whole cup…maybe because the apple was tart as well. I was ready to stop after 3/4 cup, but it wasn’t quite “there”.

And I got that pesky half a bag of cranberries used up!

By: Daisy Mae

Daisy Mae — Mon, 15 Feb 2010 20:32:59 +0000

I really like the idea of adding the cranberries. The few times I’ve attempted fruit butters, I’ve found them too sweet. But the addition of the cranberries sounds like it would add some tartness.

By: Kristen

Kristen — Mon, 15 Feb 2010 18:58:15 +0000

That sounds like a really tasty recipe – thanks for sharing! And I would love to be entered in your giveaway.

By: Jamie

Jamie — Mon, 15 Feb 2010 16:42:14 +0000

What a great combination! I had the same problem with carrots at the February Can Jam and picked the same recipe from the same book. But I didn’t have the confidence to modify the recipe. I went the spiced direction instead. Yours looks delicious!