1/1 Photo of Grandma's Apple Pie Jam
1 hr 10 mins
Erin K. Brown's Note:
I got this recipe from All About Apples.com (http://www.allaboutapples.com/cooking/miscellaneous/000186.htm) 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!
My Private Note
Units: US | Metric
- 1Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
- 2Measure sugars into a medium bowl and set aside.
- 3Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
- 4Place 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.
- 5Return 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.
- 6Ladle 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).
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Nutritional Facts for Grandma's Apple Pie Jam
Serving Size: 1 (348 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 964.0
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 36.9 mg
- Total Carbohydrate 250.3 g
- Dietary Fiber 4.0 g
- Sugars 235.2 g
- Protein 0.4 g