Pie

Pick Your Own Blueberry Pie.

Posted on July 15, 2019 by jolynnpowers

It has been an ongoing wish of mine to go to a pick your own blueberry farm and spend a lazy morning picking, eating and baking my personal favorite pie from the harvest. So when a friend was visiting from out of town for a few weeks the two things collided and I ended up with a fresh blueberry pie.

Cindy and David Proudfoot at their farm in Barbour County, West Virginia.

I was lucky enough to meet David and Cindy Proudfoot and visit their farm and gardens in Barbour County just after the 4th of July. So one warm morning my friend Dominic, who was visiting from out of town, and I spent about 2 hours picking berries and about an hour just visiting with the Proudfoots. We shared a rambling conversation about their century farm and how it was passed from one family member to another and is still in operation for over 100 years after David’s grandfather bought the land. This year the farm will receive an official state listing and a beautiful white sign to place at the entry to their driveway. The sign will state that this farm is a West Virginia Century Farm and is family owned and operated. The farm is used mostly as a vegetable andblueberry farm. They sell the blueberries as a “Pick Your Own Blueberries” operation, from 420 blueberry bushes they maintain. They also sell vegetables and flowers at the local farmer’s markets.

Heritage Tom turkey that the Proudfoots use for breeding.

David explains information about this huge flower.

Cindy and Dave have worked for 12 years to develop and cultivate several large vegetable gardens, flower gardens, two fields of blueberries and a couple of ponds. The gardens are full of native and heirloom plants and feed their honey bees. Their shared knowledge and understanding of plants and mushrooms is an immense and amazing experience to be a part of. They teach classes on the farm and enjoy sharing their knowledge with anyone who is interested. You can see what is happening on the farm at Proudfoot Mountain Farm- mountainfarmwv.blogspot.com or on Facebook at Proudfoot Mountain Farm.

Dominic Piacentini picking blueberries at the Proudfoot farm in Barbour County, WV

large ripe Blueberry ready to pick.

So after picking around 12 pounds of the ripest berries Dominic and I headed home to wash, sort and cook with our berries. I made a pie and froze about 4 pounds of berries to use over the winter. Dominic made a dump cake and eat the berries fresh with his roommates. It was a wonderful day spent with some of the most interesting people I know. I have included here two simple recipes to make a coffee cake and a deep dish blueberry pie and a reminder about freezing the berries on cookie sheets.

Deep dish Blueberry pie.

Just quick reminder if you plan to use your berries for things like cakes, pies, muffins it is nice to be able to measure out how many cups of berries you are using. So after cleaning and sorting my berries, I let them stand in a colander for a couple hours to drain off any excess water. I then spray two cookie sheets with a cooking spray and fill each one up with berries, trying to keep any of them from touching. Then place the berries in the freezer at least overnight. Then bring them out and place both cookie sheets of berries in one large gallon zip lock bag and refreeze. Two cookie sheets equal about 1/2 of a gallon bag or 4 cups of berries. This way you can pour the berries out of the bag and they are not frozen in a huge clump.

looking for stems on cleaned blueberries.

For a traditional Blueberry coffee cake, the National Blue Berry Council shared this recipe.

Blueberry Buckle

3/4 cup sugar

1/4 cup oil

1 1/2 cup cake flour

2 tsp baking soda

1/2 tsp salt

1/2 teaspoon cinnamon or nutmeg

10 oz of blueberries about a heaping cup full.

mix and pour into 9″ square pan and top with crumb topping;

crumbs:

1/3 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup soft but not melted butter

bake at 350 deg for 45 minutes, serve warm.

Blueberry pie or the Recipeless Fruit Pie;

enough dough for two pie crusts and a deep dish pie pan

1/2 cup sugar if the berries are fresh and sweet more if they seem tart

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon salt

1/4 cup cornstarch… depending on the juiciness of the fruit. ( apples, peaches, pears need less )

5 cups of clean ripe fruit with stems removed.

two teaspoons salted butter to top fruit

heat oven to 425 degrees. Line a deep-dish pie pan with one crust. In large bowl mix dry ingredients together, add berries and mix well, pour berries into crust and top with small pads of butter and top crust. Seal edges and cut a whole to vent the steam off the pie. Bake 45 minutes until fruit is bubbly and crust is golden brown.

We serve the pie with vanilla ice cream while it is hot from the oven on a hot evening out on the patio.

As Dominic and I picked and talked that morning, it was wonderful to have time to visit. It reminded me why we both like to cook and how families used to spend their time together doing activities just like this. It brought me closer to nature, to friends and to my family. At the end of my long day, I even got to eat the rewards of my labors, nothing in the world I love better! Thank you, Cindy and David Proudfoot for spending your time with us and sharing the bounty of your farm IT WAS WONDERFUL.

Categories: Appalachian Mountains, Barbour County, blueberries, friends, Pie, wild food, you pick farm | Tags: Barbour County, blueberries, blueberry pie, coffee cake, Friends, pick your own blueberries, Pie, West virginia wild food | 6 Comments

Apple Hand Pie or Fried Apple Pies

Posted on January 19, 2017 by jolynnpowers

I love everything apple and will eat apples just about any way that you find them. I love to use wild and free apples when ever I can to make treats for the family but one treat I love more than most is hand pies. Some southern families make these small fried pies with biscuit dough others with smashed Wonder Bread and mine are made with frozen white bread dough. All of them have a freshly made filling, some sweet some savory, and all are fried to a deep golden brown on the stove top while the little ones watch. Hand pies have been made in the South for generations and no one ever turns one down. The pies are eaten hot and served as dessert, breakfast or as an after school snack. Often the fillings for the pies are whatever a southern mother had left over from a family dinner. Apple sauce, peaches, raisins, even savory pies would have left over roast and veggies.

My mother in law would often make then with white bread in a pie maker with home canned pie fillings. The neighbor kids could smell then 1/2 mile away and knew what she was making and pray she would make them one!

I personally have not invested in a pie maker of any kind although they seem to make great pies and bind the edges together very well… less of the filling leaking out is always a good thing.I just use my fingers to roll the bread dough together. The edges are a little more individual but they rarely leak.

Filled Apple Hand Pies

So to make my version of an Apple Hand Pie, I start with a frozen bread dough for dinner rolls and place them out to thaw. I also peal, core and dice two or three snake size apples. The apples in these photos are Gala but you can use just about any apple that will not turn to mush when cooked.

Frozen dinner roll dough

Fried diced apples with butter and brown sugar

I dice the apples into a skillet with two teaspoons of butter and cook over med heat for 3 or 4 minutes.Adding brown sugar, cinnamon , and a little water to the hot apples. I let the water cook down until the sauce is thick and sticky. With some apples no water is needed to soften the apples,they provide enough juice to cook down the apples with out scorching.I had to add water to cook them until they were soft around the edges. I let the filling cool while rolling out the dough. Each dinner roll makes about a 5 inch circle with a little tugging and rolling. I put about two table spoons filling on half the pie crust and fold over the warm apple filling. I squeeze the edges together then roll them upward and roll up the edge with a pinch at the end of the pie.

I then fry the pies in hot oil about 325 to 350 degrees just long enough for the pie to float and turn brown on both sides. The dough is thin and gets crispy fast. I make two pies at a time.

Cooling Apple Hand Pies with cinnamon sugar

Draining them on paper towels and topping with a dollop of butter and a pinch of cinnamon sugar. Let cool slightly before eating or cutting open to share.

Fried Apple Hand Pies with homemade filling

Recipe for Apple Hand Pies:

One bag of frozen dinner rolls.. I make two per person.

3 small snack size apples per 3 people Gala, Winesap, Red Delicious work well.

3 Tablespoons salted butter.One used to add to cinnoman topping.

2 Tablespoons brown sugar.

1/2 teaspoons cinnamon and a dash of nutmeg.

1/4 cup or less water

Cooking oil for frying

a mixture of cinnamon and sugar for dusting tops of pies

Categories: Apples, country cooking, Hand Pies, Pie, Uncategorized, wild food | Tags: Apple, apple pie, bread dough, country cooking, fried apple pies, Hand Pie | 6 Comments

True Love is always found over Pie: My recipe for True Love Apple Pie

Posted on July 17, 2015 by jolynnpowers

close up a green apples

Every time I make apple pie I remember how just one slice changed everything between Tom and I. It was Thanksgiving day in Baumholder West Germany ( at the time they were still East and West) my first holiday away from home and on an Army Base. A couple of us girls with off Post housing thought we would make dinner for our friends who were either single or home alone while their husbands were out in the field or doing other assignments.The food and company had to be better than dinner at the Mess Hall so the plans were set. We were a loose bunch of friends from the 363rd mechanized unit. Some were Gunners, Recovery Specialist, Mechanics, Tankers, Mortar Men, Radio Controllers, but most of all, we were part of the United States Army family.We were brought together from all over the country. We had friends from small towns and big cities, from the green east to the sunny west from the cold north to the deep south. Our dinner party had a random mixture of accents, stories and colors of skin. We were all from the U.S. and we all wanted to have a traditional American Thanksgiving even if we were thousands of miles away from home..

My friend Angie was the hostess that Thanksgiving, making most of the main course of the dinner, the rest of us girls just helped out. I have always liked to bake and worked in a bakery for several years so I volunteered to make the traditional pies for the dinner two pumpkin and one apple. I made the same recipe that I still fallow today. Around 1 p.m. in the afternoon I walked the fresh home-made pies to Angie’s midsize two bedroom apartment. We lived only about 4 blocks away from each other in white stucco apartments. The crowd arrived and I think we had about 15 for dinner and the house was full. We ate sitting on the floor, on dinning chairs and on sofa arms . The food was great, the music was the 80’s metal bands and smoke-filled the room as dinner was over and deserts got cut. I help to serve pie, ice cream and cake. But what caught my attention that day was Tom. After a few bites of pie he returned to where I stood and asked me where I learned to make the apple pie. I said from my mothers old cookbook and we continued to talk. The talking never really ended.

granny smith apples sliced

That afternoon we spent hours talking about our families and that we both loved home cooked food and Christmas fudge that our families would send over to us from home. He talked about his dog and I talked about my cat. We eat another piece of pie and spent the rest of the evening sitting together in the living room playing Gun and Roses, Ozzy, White Snake, AC/DC on the stereo turn table with Tom as D.J. Our friends moved in and out of groups of conversations and beer bottles hissed and dancing happened. We never moved from that old soft recliner where I sat on the floor watching him change albums. Hours passed, dishes needed cleared and beer bottles clanked in the trash bag as ashes got dumped in from a hundred cigarettes. We were still talking and cleaning and neither of us wanted it to end. Finally around 11 p.m. I had to walk home and Tom offered to walk with me. In the glow of street lamps, on the cobble stones we walked the 4 blocks from Angie’s apartment to mine where we said good night.

apple pie filling is ready to bake

He never kissed or hugged me at that old wooden door. He only said he was happy that I was safe at home and that he loved my pie. He turned and started to walk up the steep cobble stone hill in front of my apartment building. I watched as he reached the crest and he turned and waved good-bye to me on his 2 mile walk back to the barracks. I spent to rest of the night wondering what in the world was so good about that pie and how he would have to get up in just a few hours and go to work. I was happy to see him the following evening after he got off work so we could talk more over a beer or two.

I never did understand why that pie was so good. I never did forget that walk home in the misty night. I am just thankful that I can still make it for him. Today I am preparing for a fruit pie contest at the 4-H fair. I have made other things for the fair but this will be the first time I have made a pie. So I am making a couple of TEST apple pies today and want to share the recipe with you just because this pie is why my husband and I are still in love. Hope you enjoy them as much as I do making them.

Apple pie ready for the oven

My True Love Apple Pie ( deep dish)

1 Double Pie crust… store-bought or home-made.

5 to 6 large Granny Smith Apples ( 2 pounds),peeled, cored and sliced very thin.

1/2 half cup packed dark brown sugar

1 tablespoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/4 cup salted real butter

add lots of love.

Bake at 400 degrees for 45 minutes until filling is bubbly. Always put pie on cook sheet to prevent juice from running over into oven.Cover edge of pie crust for about the first 20 minutes with tin foil.

True Love Apple Pie

Categories: Apples, cakes and family deserts, family memories, friends, Memories, nostalgic, Pie, Thanksgiving | Tags: apple pie, apples, baking, friendship, Love, Memories, Pie, Thanksgiving, United States Army | 3 Comments

5 Reasons to Plant Silver Moon White Pumpkins in the Garden Next Year.

Posted on November 19, 2014 by jolynnpowers

carved white pumpkins for Halloween

This year is the first time I have had any success growing pumpkins and just for the fun of it we chose to plant white ones just to add some fun to our Halloween display. It was a bumper crop and here are my five top reasons I will plant these pumpkins again next year. They met and surpassed all of my exceptions for home-grown pumpkins.

First they were very prolific. I planted only one hill of the Silver Moon Hybrid pumpkins, with only three seeds. I purchased the seeds from a Henry Field’s catalog 4 years ago. Sadly these seeds had been in storage for all those years. From those(to old to use) seeds I ended up with two healthy plants and ended up with 12 pumpkins.We were shocked and over joyed that most of the pumpkins were actually carving size ( 5 to 10 pounds) and I ended up with only two that were so small I could not even make them into pie filling.

white pumpkin on vine in garden

The second and main reason I planted the pumpkins was how beautiful they are when carved. They range in color from snow-white to a pale green with white stripes. So for carving we chose to use the brightest white ones. As you can see from the above photo the pumpkins are white on the outside but have bright orange pulp with a wonderful green rind and when lit they are just so wonderful to look at indoors and out.

inside view of a Silver Moon Hybrid pumpkin

The next best reason to plant these pumpkins is, no matter their size, have very thick pulp. Making these very easy to turn into puree’ and pie filling. I only got to process 4 pumpkins before my foot that is still recovering from surgery said that I was standing to long. So With just 4 pumpkins I was able to get 10 quarts of pie filling that I will be using next week for Thanksgiving dinner.

10 jars of home-made pumpkin pie filling

The fourth reason I like these pumpkins over the average orange ones is for storage value. They are a short squat pumpkin much more akin to a squash shape. So when storming them I could actually stack the pumpkins on top of each other on a shelf. That is never going to happen with a large round orange pumpkin.They also have less of an air space inside making them less prone to rot.

wagon full of white sliver moon pumpkins

Then finally they have seeds, not for planting (being hybrids) but for eating. These pumpkins have a wonderful snow-white seed that are large for a 5 -6 pound pumpkin. They are thickly packed into the small cavity in the thick pulp. I was so surprised that we roasted several batches with salt and cinnamon sugar for a nice snack.

seeds hiding in the thick pulp of a small white pumkin

seeds hiding in the thick pulp of a small white pumpkin

It has been so much fun trying out new seeds in the garden and letting my sons enjoy every part of the activity. I can’t wait to serve a home-grown chemical free pumpkin pie to my family and friends this year at Thanks Giving. This is one seed that I will plant again and again, just to see the joy on Christopher’s face when Tom helps him carve his very own pumpkin.

Tom and Christopher with a home-grown Jack-o-Lantern

Categories: canning, food storage, Jack-O-Lanters, organic food, Pie, pumkin puree', pumpkin, Thanksgiving, Uncategorized | Tags: food storage, growing pumpkins, Jack-O- Lanters, organic pumpkin puree', pie filling, pumpkin pie, Thanksgiving, white pumpkins | 9 Comments

Sweet Potato Garden FAIL that Tastes so Good!

Posted on October 24, 2014 by jolynnpowers

So it did finally frost about a week ago and we did finally get a chance before my two-week recovery to get out and dig my beautiful, bountiful, overflowing sweet potatoes. This was the first time either my husband or I attempted to grow them in our family garden. The slips were a gift from a friend and we started off with about 10 plants and hoped to get 2 to 3 roots per plant. Well as things always go in a garden this one was about the funniest fails I have ever had.

Sweet Potato slips ready to plant

The plants started off well and we did nothing to stop their spread or growth. Eventually they over ran the row they were growing in and just took over. My pumpkin hills became a sea of sweet potato vines and we lost pumpkins and cucumbers to the tangle of root shoots. Cody my oldest son played hide and seek with pumpkins and cucumbers in between their glossy leaves.

Cody picking Pumpkins in the sweet potato patch

So the excitement was so high when my husband said it was time to trim the plants down and dig, dig, dig. It took us a couple of hours to dig the patch of 10 plants. Slowly and careful to not damage to roots we found that almost the enter garden damaged by VOLES. Check out this link for images and information on the difference between Moles and Voles.

I wanted to laugh and cry all at once, the largest and most beautiful potatoes were the most damaged.The beautiful pink skin left with huge holes and pits. We carried two five gallon buckets up on the porch and I just walked away…… for several days! It was so discouraging I almost tossed all of them out.

Mole damaged sweet potatoes 2014

As I walked past the buckets twice a day for a week my heart just did not have strength to dump the darn things out. “What should I do with them” was my thought every time I looked down at the muddy pink flesh. Finally on a spur of the moment idea I just started cleaning, sorting and tossing out my harvest. Finally it came to me… “What would your grandma do? She would use them any way.” The roots were mostly corked over where the damage had happened, so no rot was found. I was left with 8 to 10 pounds of sweet potatoes that needed saved in some way. So I cleaned, paired and salvaged what I could from the buckets.

trimmed,washed and sorted sweet potatoes ready to parboil

I boiled the potatoes for twenty minutes, drained them and cooled them for several hours. Still sad, I removed the skins by hand under warm running water. Finally, they started to look like the yams that we normally see brightly colored, clean and blemish free. I cut them into large chunks and measured their amount. Discovering that I really did not have enough to make a full canner full of candied sweet potatoes I froze the remaining pieces.

4 Cups frozen Sweet potato chunks

Then as I reached the end of my pile of chucks I finally realized that I had plenty of time to make a Sweet Potato Pie ( canning sweet potatoes is at least a 90 minute process that I did not want to do). So just on chance I took the remaining pile of potatoes and cooked them for another 20 minutes until fork tender and braved the internet for a pie recipe. So to make this story shorter I made 2 wonderful sweet potato pies that I shared with my friends and family.

Maple Pecan Sweet Potato Pie.

At the end of the day I felt satisfied, I had learned a lot about Voles/Moles, Sweet Potatoes and Pie. This gardening FAIL ended up tasting great! Lucky for me every one seemed to like a pie made from what retail stores call trash. I think my Grandmother who raised 6 living kids and farmed for a living would have been proud that I didn’t give up on those chewed up roots.

Categories: cakes and family deserts, canning, gardening, mole/ vole damage, Pie, Preserving, regional food, Sweet Potato | Tags: backyard garden, Canning, freezing, Gardening, Sweet Potato, sweet potato pie, sweet potatoes, voles/moles | 7 Comments

Beets,Tomatoes, Pumpkins, and Pie…oh my!

Posted on September 2, 2014 by jolynnpowers

The garden is full these days and I have been working on getting every thing into jar and freezer bags as quickly as I can. The beets made several good meals and about 8 pints of pickled beets for winter. The tomatoes are made into pasta sauce and chili sauce 7 quarts of each so far. Then another 7 quarts of chili sauce will be on the stove in a couple of days as the bulk of my tomatoes are ready for canning. But the real fun of this years garden is the pumpkins.

Christopher and Paife with a load of Pumpkins ready for display on our porch

Christopher and Paige with a load of Pumpkins ready for display on our porch

I am guessing that most homesteaders and gardeners have tried to raise a pumpkin or two over the years. I have also, but I have never, ever, had pumpkins like this before. I planted 3 seeds… only one hill…. and so far we have 12 pumpkins and 7 were so large already that I was actually afraid the neighbors and their children may enjoy them with out my permission too! So we went pumpkin picking this holiday weekend. I actually still have three vines blooming so we may have another load like this one in another month.

I am just over whelmed with the possibility of all the things that I can make for my oldest son and I out of these wonderful squashes.

Cody hands Christopher a pumpkin as Paige brings the wagon around to fill it

Cody and I love pumpkin and I have begun to master from scratch pumpkin pies. I am guessing we will have enough pie filing canned for both families by the holiday season. I was thankful that I did buy pie pumpkin seeds and thought that the white ones with the orange meat looked like fun to carve. I am sure that as the time gets closer we will have a many different looking pumpkins on the porch,but none will be as loved as the white ones we grew together!

a nice load of white pumpkins

In closing this is the recipe that I use when making a fresh pumpkin to make pies. At some point I will post a step by step instruction on how to make fresh pumpkins into a pie but for now this will get you thinking about the wonderful smells and tastes of autumn.

Fresh Pumpkin pie… a large 20 pound pumpkin can make about 4 to 5 pies (2 cups filling per pie).

Set oven to 450 degrees and roast a washed seeded quartered pumpkin on a cookie sheet for 30 to 40 minutes until the meat of the pumpkin softens and the quarters start to squish and wrinkle.

COOL for several minutes ( 30 to an hour) remove cooked meat and place about 2 cups into a food processor or blender blend until with a three tablespoons water and blended into a nice puree.

Either make a pie crust of use a store-bought crust big enough for a deep dish pie

in a large bowel mix 2 cups puree and add

2 eggs

1 cups light brown sugar

1 tablespoon flour

1/2 teaspoon salt

2 1/2 teaspoon pumpkin pie spice

3/4 can ( 8 oz) evaporated milk

bake at 450 deg for 10 minutes the reduce the heat to 350 deg for 40 to 50 minutes.

test for with knife to make sure pie filling is cooked all the way through.

This is what my daughter in law says is the best pumpkin pie she has ever had… fresh from the garden!

Categories: canning, country cooking, gardening, Halloween, Pie, pumpkin, pumpkins | Tags: autumn, Canning, Gardening, gardening with kids, Halloween, Homestead garden, pumpkin, pumpkin pie, Pumpkins | 5 Comments

Memories of Grandpaw P. and Mock Mince Meat Pie

Posted on November 29, 2013 by jolynnpowers

As I finish up making my Thanksgiving Turkey I want to share with all of you some thing that I love…. it is the tradition of MEAT FREE, Mock Mince Meat at our Thanksgiving table. Toms Dad made the filling from his garden every few years. Home made pie and filling was one of his many specialties. The recipe came from his mother who made it before “Grandpa Powers” birth in 1918. Making this pie over 100 years old. I miss him at this time of year more than any other. My own father passing away when I was five made my relationship with him very sentimental. He only lived a few years after Tom and I married but his importance to my family lingers around the holidays.

mock mincemeat, pumpkin pie and chocolet cake

mock mincemeat, pumpkin pie and chocolate cake

He is the one who inspired all the canning and gardening that Tom and I do. His gardens were huge in comparison to anything that I have ever tried and he was able to keep a family of 9 or more at times, well feed and well stocked on fresh vegetables and fruit from his trees. He knew his way around the kitchen and shared my love of food and having family all around. I only wish that I had more time to pick his brain. He had so much knowledge in his head that I could still use today.

So when I make and fill my pies today I think of him and all the years his hands worked so hard to take care of all of us.The bushels of apples and green tomatoes that he had to be picked to fill just one jar of spicy goodness. The hours of time it takes to make the filling stirring every few minutes to make sure it does not scorch and the money spent on the spices and pounds of sugar. The steam from the canner as the quart jars rise out to cool on the kitchen table. It is him that I see and hear when I open the jar of my frist batch of that Mock Mince Meat… he stands beside me as I roll out a crust and pour in the filling. He whispers to me that I should have cooked down the filling just a little bit more, but the flavor is right. He reminds me to check the oven and not burn the pie and reappears when we slice each piece.

He is here with us for Thanksgiving because we fallow a tradition that means nothing to anyone but us. The pie will be with us until I can no longer make the filling from our garden and trees. It will then pass to my sons who already have the recipe and are learning about the huge amount of time and love all went into one very simple pie.

thanks giving table with food 2013

The following is the actual recipe that we fallow to make our MEAT FREE MOCK MINCE MEAT pie filling.

Mock Mincemeat

15 lb green Tomatoes
15 lb Apples
3 lb Raisins
1 cup Cider Vinegar
12 cups Granulated Sugar
2 Table spoon Cinnamon
2 Table spoon Allspice
2 Table spoon Cloves
4 Table spoon Salt
1/2 pound beef fat from butcher

Wash, core and chop unpeeled green tomatoes… grind or finally chop in food processor. Drain through colander lined with cheese cloth into shallow pan. Measure juice after draining and discard. Place tomatoes in large stainless steel kettle with 2 tablespoons salt adding small amount of water to keep from scorching. Bring to boil, strain hot tomatoes again and remove excess juice.Again add 2 tablespoons salt and water boil again strain and remove excess juice.Wash, peel, core and chop apples, chop up beef tallow into tiny chucks, add apples raisins, vinegar, sugar, cinnamon, allspice, cloves. Cook together until thick. (1 to 2 hours) stirring frequently, mixture will be thick and sticky. Ladle into hot sterilized quart jars leaving 1″ head space. Process 20 minutes..in boilng water bath.