Making Apple Pie Jam

This Apple Pie Jam, made with tart apples and apple cider, is delicious on bread, mini-tarts or as a dessert topping.

 

I admit it, I’m obsessed with canning.  I especially enjoy making jams.

I had some Granny Smith apples that nobody was eating so when I saw this apple pie jam, made with tart apples, I decided it was the perfect opportunity to use the apples and make some jam to boot.

I really like this jam because of it’s versatility.  You can serve it on bread (my favorite), as a filling for mini-tarts, or as a dessert topping.  Think ice cream. It is delicious and adaptable!

 

Apple Pie Jam

Recipe from: http://flavorista.com/apple-pie-jam/ with a few substitutions.

Yield: 9 half-pints

Ingredients:

• 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

Directions:

If you plan to can this jam for shelf storage, start by preparing the canner, jars and lids. *

In a large stainless steel pot, whisk together the water and pectin. Peel, core and slice the apples.  Measure out 8 cups.

Place the pot over medium-high heat.  Stir in the cider lemon juice and the apples. Stir in the cinnamon, ginger, nutmeg and butter.

Bring to a boil.

Add sugars and stir well to dissolve. Bring jam to a full rolling boil, stirring often.  “A rolling boil” means that jam boils, even when stirred.  Boil for 3 full minutes.

Transfer jam to prepared jars and seal for shelf storage or simply cool to room temperature, seal and store in the fridge.

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).

Turn off the heat, remove canner lid, and let jars rest in the water for 5 minutes.  Remove jars and set aside for 24 hours.  Check seals, then store in a cool, dark place for up to 1 year.

The processed jars are ready to be stored (or eaten.)  Enjoy!

 

* 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.

 

Happy Canning!
Cathy