Prep 15 mins
Cook 10 mins
Found when I went searching for ways to use up my over abundance of apples. From foodinjars.com
- 12 cups chopped apples
- 2 cups lemons juice (I used a combination of freshly squeezed Meyer lemon juice and bottled)
- 1 cup honey
- 5 cups sugar
- 1 (3 ounce) envelope liquid pectin (there's two in a box)
- zest of three lemon
- Prepare your canning pot, as well as seven pint jars, lids and rings.
- Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down.
- When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.
- Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy).
- Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.
- Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands.
- Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).
- Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.