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HOURS

Tuesday - Saturday: 9am - 6pm
Sunday: 10am to 5pm
Monday: Closed

PLEASE HELP RECYCLE!

Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

We're always looking for wagons for people to use when they go to our pumpkin patch - feel free to drop off your old or un-used wagons at the orchard!

We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.

Thanks!

Other Edibles at the Orchard

  • Apple Butter
  • Apple Pie in a Jar
  • Applesauce (smooth and chunky)
  • Caramel Apple Jam
  • Caramel Apples
  • Caramel Coating
  • Caramel Topping
  • Honey
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread (almost gone)
  • Spiced Cider Syrup

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Where Can you Find Us?

CLOSED for the 2016 Apple Season. We will reopen around August 15th, 2017.
Click here for our seasonal daily hours.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Tuesday, October 9, 2012

Apple Jam

I'd never contemplated jamming apples because I always think of applesauce or apple butter. But, I found a recipe from my Food in Jars cookbook, so I decided to make a batch with some of my plethora of apples from my parents' farm. This is a great way to use apples that are past their prime for eating fresh.

Honey Lemon Apple Jam
6 cups peeled, cored and chopped apples
Zest and juice of 4 lemons
2 1/2 cups sugar
1/2 cup honey

Combine chopped apples and lemon juice in a large pot. Bring to the very barest of simmers over medium heat, and then reduce heat to medium-low. Cook the apples down to a chunky sauce, stirring frequently, until they can be smashed with the back of a wooden spoon. This takes about 20 to 30 minutes, depending on the age of your apples. Once apples are soft, smash them with a potato masher.

Add sugar and honey. Increase the heat to medium-high, and bring to a simmer. The jam will splatter, so be careful. Cook 10 minutes until jam is thick and sticky looking. Remove from heat, and stir in lemon zest. Ladle jam into prepared pint jars leaving 1/4-inch headspace. Wipe the rims, apply sterilized lids and rings, and process in a boiling water bath for  10 minutes. Makes about 3 pints.

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