Hilltop Hanover Farm Teaches Jelly and Jam Making

"My daughter enjoys cooking and we all enjoy fresh food -- that's why we're here," said John Castellono of Ardsley who, with his daughter Celia was part of a class learning how to make jelly and jam at Hilltop Hanover Farm in Yorktown on Saturday morning.  Gathered in Barn F, about two dozen people from as far away as New Jersey listened as "Jam Maker" Pat Brosnan of New Castle showed them all the steps necessary to create the breakfast treat from start to finish.

Brosnan is on the board of HHF and teaches food preservation classes at the site regularly. "It's getting more and more popular," she said as students signed in and took seats at two large tables in the barn, which has been transformed into a full kitchen and dining area.

Following a guide put out by the USDA, students peeled and pitted peaches and apples, boiled them in large pots, added sugar and, in some cases, pectin, stirred and sifted as the fruit heated up.  Some of the folks shared their techniques, having already had some experience in the endeavor. 

 "We're here to support the farm and to hopefully learn how to make hot pepper jelly," said Patricia Johnson who came with Mark Michaels.  The Yorktown couple listened intently to Brosnan's instructions.  "We're going to make peach-apple jelly next weekend," said Celia Castellono, "if we can find the time."

After each student removed jars that had been boiling in another pot, one by one they ladled the fruit into the jars and capped them with  lids.  Samples of jelly and jam made earlier by Brosnan were on another table and everyone at some point made their way over to dip a pretzel into their choice, biting into it and smiling, knowing that they, too, now had the knowledge to make it themselves.

Brosnan said she would answer anyone's questions if they sent her an e-mail at the farm's Web site: hilltophanoverfarm.org, where you can also see a calendar of upcoming events.