The Jam and Jelly Lady

Last night we hosted a packed Master's Class entitled "Sinfully Rich Variations on Apples."

Started by creating Caramel Apple Jam.  We steam the apples in cider, milled them into apple sauce, and then cooked homemade caramel to finish the jam.  To add our own unique twist, the class decided to add a little brandy to the pot, too.  It was delicious on ice cream!

The second half of class was Vanilla Spiced Apples.  For some, it was their first time ripping a vanilla bean - that's always fun!  Our apple slices were bathed in cinnamon, vanilla bean, and nutmeg. 

Of course, I sell a variation of these on our website, and am posting a lovely recipe for making your own apple strudel.  When my family lived closer, it was my Christmas tradition to open a few jars of Spiced Apples and make each family unit a warm apple strudel to enjoy Christmas morning.  I put each strudel in a bright white pastry box tied with a floppy, sparkly red bow.  Sharing our harvest with others in such a fine fashion really set the Christmas tone for me.

Thanks to all the great students who participated last night.  Chad, you're an amazing bottle washer, comedian, and friend.  Siewtin - your contributions all always hysterical!  I got two emails this morning for the "canning doctor!"

Have a great day, everyone. I'm heading into the cannery to stoke up some Strawberry Rhubarb Jam now!