A couple of nights ago, I finally did something that I had been wanting to do for years. I attended a jam making workshop at the Green Briar Nature Center and Jam Kitchen in Sandwich, Massachusetts. For years, I had been intrigued by this kitchen’s rich history dating back to the early 1900s.
As soon as I walked into the kitchen it is as if time stood still. Everything is still in it’s place. Full of antiques to use and view, we got started making the jam. All in all the kitchen can accommodate about 15 people all at once making jam. I was ushered to my station.
I sat on a stool and in front of me, I discovered an amazing original copper covered counter top, a large enamelware pan filled with six Cortland apples, a bowl for my scraps (to be added to the compost pile), another bowl with sterile water and small piece of cheese cloth, a peeler, and a sharp kitchen knife. When I looked up, I saw these beauties!
and then I saw these!
Distractions like these were everywhere! But I had to get back to work.
I peeled, cored,and sliced up my apple into small nickle sized pieces.
In the middle of the room were these amazing single burners. They appeared to be made by a stove manufacturer. The instructor told us that these burners replaced the old kerosene powered ones in the 1930s. They sure don’t make them like they used to!
Into the pot went my apples, apple juice, lemon juice, and some sugar.
After a bit of simmering, we added cinnamon, cloves and nutmeg. After about a half an hour, we were ready to bottle our jam. The kitchen provided us sterilized jars, lids, and tools. I got to work!
I brought home six jars of jam.
Apple Pie Jam
makes six 6 ounce jars
courtesy of the Green Briar Jam Kitchen
6 large Cortland apples
2 1/4 cups of unsweetened apple juice
2 cups of sugar
1/4 cup of lemon juice
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ground cloves
Core, peel and dice apples into bite size pieces. Add to a pan with sugar, lemon juice, apple juice, and spices. Simmer for approximately 30 minutes until the apples turn a richer amber shade and a spoon pushed across the bottom of the pan reveals the bottom for an instant. The apples should be transparent and the jam should be glossy but not too thick. Pour into sterilized jars and seal with sterilized lids.
The Green Briar Nature Center Jam Kitchen is open year round and runs various jam, chutney and salsa classes throughout the year. For a complete list of classes click here
Photo Credits: Tilly’s Nest and my neighbor