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Honey Lemon Apple Jam & Savory Apple Preserves

September 28, 2010
Both of these jams are easy to make and have a lemony brightness to them.  The honey in the sweet version adds a depth of flavor that plain sugar can’t do.  In the savory version, herbs mix with lemon for a sweet-savory mix waiting to be cooked with chicken.  Each jar of the Honey Lemon Apple Jam ended up costing about $0.40 per jar, while the cost of herbs in the Savory Apple preserves added to the cost, at $1 per jar.
Lots of lemon zest

Honey Lemon Apple Jam Recipe (adapted from Food in Jars):

  • 10 cups chopped and peeled apples (about 4-1/2 lbs)
  • 1-2/3 c. lemon juice
  • 3/4 c. plus 1 tbsp. honey
  • 4 c. plus 3 tbsp. sugar
  • zest of 2-1/2 lemons

Yield: 10 x 8 oz.

2 batches of apple jam at once

 Recipe for Savory Apple Preserves

  • 6 cups apples, peeled and chopped (about 2-1/2 lbs.)
  • 1 c. lemon juice
  • 1/2 c. honey
  • 2-1/2 c. sugar
  • zest of 1-1/2 lemons
  • 1 tsp. dried tarragon
  • 1 tsp. dried sage
  • 2 tbsp. fresh thyme

Yield: 5 x 8 oz and 1 x 4 oz.

Testing for jell point on a frozen plate

 For both recipes:

1. Combine apples and lemon juice in a large flat-bottomed pot or pan.  Simmer until the apples have begun to break down.

2. Add honey and sugar, continue to cook for about 10 minutes, or until the mixture firms up easily on a frozen plate.

3. Turn off heat and mix in remaining ingredients.  Fill into hot jars and process in a hot water bath for 10 minutes.

Savory Apple Preserves

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