Dips & Spreads

From the Columbus OH Dispatch

This is the charoset I make every year. I always hear "I don't like Ashkenazi charoset, but I like your charoset," which... I don't understand because this really is bog standard for it as far as I know. Anyway, knock yourself out.

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.

This is a fairly tart plum butter, which is the way I like it. However if that's not your style, you may wish to up the sugar by a cup. Dedicated sweet tooths might even want a cup and a half more sugar. You can also opt to use less of the lemon zest to reduce tartness. The spices are identifiable without being prominent. This recipe perfectly fills six 12 oz. jars with very little left over. Six 12 oz. jars is identical in volume to nine 8 oz. jars, for your reference.