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. It's delicious and versatile!
Hey, if you're into canning or want to learn how to make jam, the tigress' can jam is a great way to get involved! The challenge starts in January and we'll be jamming for 12 months. So come enjoy the fun!
Apple Pie Jam
Recipe from: http://flavorista.com/apple-pie-jam/ with a few substitutions.
Makes 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
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, 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.
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). 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.
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.
Here are the processed jars ready to be stored (or eaten.) Enjoy!
Happy Canning & Baking!
Cathy
Here are some of the sites I use as a reference in my canning adventures. You might enjoy them as well:
I also enjoy using the resources in the book: Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables & Herbs by Nancy Chioff & Gretchen Mead.
Here are some delicious breads that would go well with this jam!
Ok now I need to go to the store for more jars and apples :) Well as soon as the chicken stock is done and maybe some extra apples for a pie - lol
ReplyDeleteLol...I'm right there with you. I can't seem to get enough of canning. Happy New Year!
ReplyDelete