I admit it, I'm obsessed with canning. I especially enjoy making jams. I'll be participating in the tigress' can jam challenge in January, but I can't wait! I saw this Apple Pie Jam recipe on Flavorista and just had to make it. The recipe uses tart apples and I had some Granny Smith apples that nobody was eating. They were just begging to be made into jam. Of course I had to oblige them - really!
The neat thing about this jam is that you can serve it on bread (my favorite) or you can use it in mini-tarts or as a dessert topping. This jam is delicious and versatile!
Apple Pie Jam
Recipe from: http://flavorista.com/apple-pie-jam/ with a few substitutions.
Makes 9 half-pints
- 1 1/2 cups water
- 1 (1.75-oz) pkg. pectin, such as Sure Jell
- 7-8 tart apples (enough to equal 8 cups prepped) I used Granny Smith apples
- 1 cup apple cider (I used unsweetened apple juice not from concentrate)
- 2 Tbsp. lemon juice (I used the zest and juice of a whole lemon)
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 tsp. butter
- 4 cups sugar (I used about 5 1/2 cups because the jam didn't thicken with just 4 cups.)
- 1 cup brown sugar
If you plan to can this jam for shelf storage, prepare the canner, jars and lids. For detailed instructions on water-bath canning, please refer to the instructions on the National Center for Home Preservation
In a large stainless steel pot, whisk together the water and pectin. Peel, core and slice the apples. Measure out 8 cups.
For shelf storage, place jars in canner, ensuring they are completed covered with water. Bring to a boil and process for 10 minutes (if altitude is less than 1000). If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions on the National Center for Home Preservation site.