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A word to the wise…

This is how we roll for every special occasion.  In this case, it is how we rolled the day before Cat’s wedding.  She made cinnamon rolls for her reception.  The only place with space to spare were the ovens.  Without fair warning, breakfast could have precipitated a disaster of near-epic proportions.

Cooking with Mama

©Nissa Gadbois | All rights reserved

Last week, Geo and I gathered about 5 pounds of crabapples from one of our trees and made some crabapple jam.  I love this time of year.  There is so much to remind us of God’s bounty, so much to be thankful for.   How blessed we are to be able to feed ourselves from our own land, from foods that grow wild all around us.

Besides food, we are surrounded by medicines.  The youngest five went down with a cold virus just three days after their older brother had surgery to repair a shattered knee.  I was able to make a strong medicinal tea from elderberries we harvested from around the barn.  I’m happy to say that they are all feeling better.

William, our 16 year old, is recovering beautifully from his surgery, too.  Thanks be to God.

And that crabapple jam?  It was delicious spread on our homemade sourdough bread. 

 

Crabapple Jam
A gorgeous, rich spread for toast or biscuits.
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Ingredients
  1. 5 lb fresh organic crabapples
  2. 1 1/2 c. water
  3. 1/2 c. apple cider vinegar (with mother)
  4. 1 1/2 c. raw honey, agave nectar, or organic sugar
Instructions
  1. Place fruit, water, and vinegar in a large heavy-bottomed pot over medium high heat and bring to the boil. Reduce heat to medium and cook fruit until they burst, about 20 minutes. Run fruit through a food mill or sieve. Push pulp through the sieve and discard skins and seeds. Place pulp back into the pot and add honey. Heat gently until honey is completely dissolved and incorporated.
  2. Using a jelly funnel, fill clean, hot jelly jars, leaving 1/2 inch of head space. Process in a hot water bath for 10-15 minutes. Remove and cool.
Notes
  1. This recipe results in a very thick jam. If you were to add mulling spices, you would have a beautiful crabapple butter. The flavour is astringent. Consider serving with butter or cream cheese, or on a piece of shortbread. It would also be lovely served alongside a beautifully roasted pork loin.
At Home With the Gadbois Family http://gadboisfamily.com/
Crabapples ©Nissa Gadbois

Life With Boys

A few weeks ago, during all of the end-of-Advent bustle, I caught this guy taking some time to stop and smell the lemon button fern.

©Nissa Gadbois

©Nissa Gadbois

Noël

Then let us all with one accord
sing praises to our heavenly Lord;
that hath made heaven and earth of nought,
and with his blood mankind hath bought. (The First Nowell, 17th century trad.)

©Nissa Gadbois

©Nissa Gadbois

Light and Cheer

Lord God,
let your blessing come upon us
as we illumine this tree.
May the light and cheer it gives
be a sign of the joy that fills our hearts.
May all who delight in this tree
come to the knowledge and joy of salvation.
We ask this through Christ our Lord. – From the Rite of Blessing for a Christmas Tree

©Nissa Gadbois

©Nissa Gadbois

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