Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

I got this recipe from All About ( I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe! This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat!


  1. Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
  2. Measure sugars into a medium bowl and set aside.
  3. Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
  4. Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.
  5. Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.
  6. Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
Most Helpful

Really, really good! I couldn't wait to try it, so I spooned it over a buttered English Muffin. Yum! Really great. Next time I will make them into pints instead of half pints, the half pints won't last long enough!

schmme November 12, 2011

Very nice, the use of the light brown sugar gave a delightful flavor without over powering the jam. This will make lovely addictions to the gift baskets.

Antifreesz September 24, 2009