Using Up the Jam

Life last week was crazy, but I'm back! Next week we go on a trip to see family for the holiday, so for the next 10 days, I'm going to tackle two things that are pressing issues in my kitchen right now: using the bags and bags of fresh cranberries we found at Sam's and using up as many leftovers and odds and ends in the fridge as we can before we leave. I canned 13 pints and 13 pint-and-a-half jars of cran-applesauce on Saturday, so there went 3 of my 8 bags (each bag is 3 pounds) of cranberries. Tonight's dinner will be grilled chicken, steamed veggies, and surprise muffins, our all time favorite way to use up the bits of jam in the fridge. Surprise muffins are extremely versatile, and everyone in our family loves them. I've done them not only with the basic muffins but also with cornbread muffins, so take your pick! The cran-applesauce would be a great addition to your holiday dinner table, and you can either freeze it or can it. I use a Foley food mill to puree my sauce, but I know other people have an attachment for their food processor, and still others like to peel and core the apples, then use a ricer or potato masher to make a chunkier sauce. If you've never canned before, buy a Ball Blue Book for $5 - $6 and check out the step-by-step instructions!

Surprise Muffins
1 egg or 1/4 c. egg substitute
1 c. milk or soy milk
1/4 c. vegetable oil
2 c. flour
1/4 c. sugar
3 tsp baking powder
1 tsp salt
jam of choice

Heat oven to 400 degrees F. Grease muffin cups or line with muffin papers.
Beat egg, then stir in milk and oil.
Mix in remaining ingredients just until flour is moistened. Batter should be slightly lumpy.
Fill muffin cups 1/3 full. Put 1/2 - 1 tsp of jam on top in the center. Put more batter in the muffin cup until 2/3 full.
Bake 20 - 25 minutes or until a toothpick stuck in the center comes out clean. Lesser amounts of jam will result in a hidden center of warm jam in each muffin. Greater amounts of jam will result in some breakthroughs, so there will be the warm jam middle but some evidence of it on the outside.
Try with cornbread muffins too, making centers of pepper jelly, lime jelly, honey jelly, etc.
Original muffin recipe is the popular muffin recipe from old Betty Crocker cookbooks.
Makes 12 muffins.

Cran-applesauce
4 1/2 lb sweet apples, bad spots removed - core and peel if not using a food mill
1 1/2 lb fresh or frozen cranberries (not craisins!)
1 c. water
Put all ingredients in a 6-8 qt pot with a lid, cover, and cook on medium-high until apples are soft and falling apart and cranberries are burst, about 20 minutes.
Mill using a food mill. If not milling, put the mix through a ricer or mash with a potato masher.
The sauce is done. No kidding! Now you may serve, freeze, or can.
If freezing: pour/ladle into freezer containers, cool, put lids on, label, and freeze.
If canning: ladle into prepared/sterilized jars, put on prepared lids and bands, and process in a boiling water bath for 20 minutes.
Makes 9 cups.