Jonagold Apple Recipes

JONAGOLD APPLE CAKE

Jonagold Apple Cake image

The flavors of fall come alive in this cake. Of course, you can make it any time of the year from Costco

Provided by Lynnda Cloutier

Categories Cakes

Number Of Ingredients 10

Ingredients

2 cups sifted flour
2 tsp. baking soda
1 tsp. salt
1 tsp. grated nutmeg
1 tsp. ground cinnamon
2 cups sugar
1/2 cup butter or margarine, softened
2 eggs
4 cups peeled chopped jonagold apples
brown sugar

Steps:

1. Preheat oven to3 50. In a bowl, sift together flour, baking soda, salt, nutmeg and cinnamon.
2. In another bowl, cream sugar, butter and eggs. Add to dry ingredients. Add apples and stir to mix.
3. Pour batter into a buttered 9 x 13 inch pan. Sprinkle with brown sugar. Bake for 45 to 60 minutes or til a toothpick inserted in center comes out clean. makes 12 servings.

JONAGOLD APPLE BUTTER

Jonagold Apple Butter image

When I see Jonagold apples at the market, I buy them, always thinking of my sister, Jona. My parents got a little creative with her name. It's feminine for John, my father's name. A blend between Jonathan and Golden Delicious, Jonagold apples are great for apple butter and applesauce. They have a tendency to soften in the refrigerator, so they are best used shortly after harvest.

Yield makes about 5 cups, five 1/2-pint jars

Number Of Ingredients 8

Ingredients

5 pounds tart apples (such as Jonagold, Winesap, Jonathan, Empire, or Granny Smith), peeled, cored, and cut into eighths
1 cup apple juice or water
1/2 cup firmly packed dark brown sugar
1 to 1 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of fine sea salt

Steps:

Combine the apples and juice in a large, heavy-bottomed saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and simmer, stirring occasionally, until the apples are very soft, 30 to 45 minutes. Add the brown sugar, granulated sugar, ground cinnamon, cloves, allspice, and salt. Continue to cook until the apple butter is thick enough to mound when spooned onto a plate, about 45 more minutes.
Meanwhile, place a wire rack on a rimmed baking sheet. Sterilize the 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
When the apple butter is cooked, fill the hot jars according to the procedure for Raspberry Jam (page 289), and process them in a boiling-water canner for 10 minutes. Store the unopened jars of apple butter at room temperature for up to 1 year. Once a jar is opened, store in the refrigerator for up to 1 month.
For refrigerator or freezer apple butter, transfer the mixture to clean airtight containers and refrigerate for up to 1 month. Or spoon into airtight freezer-safe containers, leaving at least 1 inch of headroom and freeze for up to 1 year.

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