![\"82816-applepie\"](\"https:\/\/redmeadow.com\/wp-content\/uploads\/2016\/08\/82816-applepie.jpg\")
<\/a><\/p>\nFortunately it always tastes good, even if the crust is a real pain to work with. Dan says the crust is kind of hard this time, and the apples are a bit chewy but still it tastes good. He loves pies.<\/p>\n
I also made some pluot jam with some golden pluots we picked up at the fruit stand. Pluots are a cross between plums and apricots, and they come in a lot of different colors. I’ve never seen golden pluots before, so I had to get some to make into jam.<\/p>\n I divided the pluots into six batches, and started a pot of water boiling on the stove. I put 10 pluots at a time in the hot water, and as soon as the skins start to split, I move them to a cold water bath.<\/p>\n Then it’s super easy to peal them, and cut them up into little pieces.<\/p>\n Once all the pluots have been deposited into the pan, I start the heat under the fruit and get it nice and hot, and then I add all the sugar, a cup at a time, stirring constantly until it is all incorporated into the fruit juice before adding another cup of sugar. I don’t use pectin, so it takes a while to cook it down. Because I don’t use pectin, I don’t have to use as much sugar.<\/p>\n And then the jam just gets cooked down until it is thick enough.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n