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Brooklyn Skillshare Recipes

October 9, 2010

Today Jane and I taught a canning class at Brooklyn Skillshare.  It was a great time, and we hope lots of people hop into canning because of it.  Below are the recipes we used today:

Happly little jars

Honey-Lemon Apple Jam

  • 3 lbs apples (7 cups), peeled and chopped
  • juice and zest of 2 lemons
  • 1/2 cup honey
  • 3 cups  sugar

1.) Simmer apples and lemon juice until cooked down to an applesauce-like consistency.

2.) Add sugar and honey, boil for 5-10 minutes until jam sheets off of a spoon or passes the freezer plate test.

3.) Remove from heat, stir in lemon zest.  Ladle into jars, leaving 1/2″ headspace.  Process in a hot water bath for 10 minutes.

Yield: 9 x 4 oz. jars

Cooking away, on the science classroom's burner

Honey-Lemon Applesauce

  • 10 cups peeled and chopped apples
  • 1/2 cup honey
  • 1/8 cup water or apple cider
  • zest of 1 lemon

1.) Combine the apples, honey and water.  Bring to a boil in a non-reactive pan.  Reduce heat and simmer until apples have cooked down to desired consistency.  Remove from heat and stir in lemon zest.

2.) Fill jars with applesauce, leaving 1/2″ headspace.  Place warmed lids and screwbands on.  Process in a hot water bath for 15 minutes.

Yield: 8 x 8 oz. jars

 

Finishing up the last batch...

 

 

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5 Comments leave one →
  1. October 10, 2010 10:31 am

    Thanks for an awesome class! I’m excited to dig in to my applesauce, and I think the worms appreciated the apple peels 😉

  2. nimai tamayo permalink
    November 25, 2010 10:07 am

    Hi!

    I was just wondering if you’ve ever tried putting lemon slices in a jar of honey… no cooking or heating. I’m curious to know the shelf-life of this. I’m planning to make this as a Christmas giveaway…

    Thanks!

    • November 28, 2010 3:28 pm

      Hmm good question. Honey is the only magical food that never goes bad (it just crystallizes, but never goes bad). I would use sterilized jars- boil them in water for 10 minutes. As for the lemon, I would recommend just lemon peels, as they have the most flavor, and wouldn’t add water to the honey (as the slices would via lemon juice). Use a vegetable peeler to get wide slices, making sure to avoid the white pith below the lemon skin. The yellow part has all of the flavor, and white part would just add bitterness. Blanche the peels in boiling water for a minute or two for sterilization purposes, then add to sterilized jars and cover with honey. I would also consider adding herbs like rosemary or lavender. Let me know how it goes!

  3. February 8, 2011 4:04 am

    Thank you for the tips! Will surely let you know how it goes.. I was unable to procure free honey from my uncle before so that was scratched. But i would like to try your suggestions

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  1. 2010 in review « late night jam

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