Canning recipes!

From super awesome sisters, Jane and Nette Compton!

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

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