Yak's Charoset for Canning

Most years I just do a variation on the charoset instructions found in AvRutick's classic Passover cookbook. But 2020 was different, and for a variety of reasons, I wound up deciding to make a charoset that I could can in jars. I had gotten the idea from a canning cookbook, but their version was very underseasoned in my opinion. This has all the flavor of my usual charoset, retains most of its texture, and can last 18 months. Which turned out to be handy for 2021, which was another unusual year. Anyway, this charoset is delicious year round, so you could consider making it and then using the jars throughout the year.

Prepare a boiling waterbath to specs correct for your elevation and sanitize your jars and lids. (I don't want to be responsible for your case of botulism. Please look this up in a reputable source.)

Cook the apples down in the grape juice on high heat in a large stainless steel or enameled pot for about 15 minutes until the liquid is reduced and the apples are soft.

Blend or mash about half of the apple mixture. Keep some of it chunky or else it will be a puree and not charoset!

Add the honey and sugar and continue to cook on high heat until the contents reach 220 ° F (105 ° C).

Remove from the heat and stir in the spices and nuts.

Ladle into the jars leaving a generous 1/2 inch headspace. Clean the rims and can according to best practices for 10 minutes minimum.

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