Prep 15 mins
Cook 8 mins
A friend gave me this wonderful recipe, and oh my, it is so good. Just like a extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, "this recipe was EXCELLENT!" It is excellent on English muffins, pancakes or toast. Even over Ice cream too!!
- 4 cups apples, chopped (tart apples)
- 1 1⁄2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 4 cups sugar
- 1 cup brown sugar, packed
- 1 (1 3/4 ounce) box dry pectin
- 1 teaspoon butter
- Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
- Add pectin and the butter and spices, lemon juice.
- Bring to a boil.
- Add sugars and bring back to a full rolling boil, boil 1 minute.
- Stir constantly.
- Remove from the heat.
- Skim off any foam.
- Ladle into hot jars leaving 1/4-inch headspace.
- Put on lids.
- Process in water bath 10 minutes.
Great recipe. Thanks for sharing. I took the tip to cut the apples very small. I tried the "stir for 5 mins after boiling" trick to get the apples to stay suspended in the jam, didn't work for me. Easy enough to stir the jam when you open a jar. I didn't like the goo to apple ratio, so i upped the apples some and reduced the sugars by 25% in my second batch with excellent results.
Another 1st timer to jam and this was easy to make and super tasty too! I used granny smith apples and my batch made exactly 6 - 8oz. jars. I look forward to making several more batches to put in gift bags along with english muffins for hostess gifts this holiday season. To keep the fruit from floating to the top of the jar, I stirred for 5 minutes after cooking and before putting in jars - this hint was on the canning board and I found it to work. Great recipe!
Yes indeed this a delicious apple jam. I pretty much followed the recipe except I put my apples in a 4 cup measuring cup and had it heaping with apples then added the water to the 4 cup mark. I then put all of the ingredients in my pot except the pectin and sugars and cooked the apples a bit to soften them up (probably about 10 minutes). I then added the pectin, brought it to a boil for 1 minute then added the sugars and brought it back to a hard boil that couldn't be stirred down and boiled for 1 minute. I removed it from the fire and let it sit for 5 minutes stirring often before I finished processing in my sterilized jars. I, too, like other posters chopped my apples in small pieces. I can't wait to try this on biscuits, ice cream, pound cake or just on the end of a spoon - DELICIOUS!