Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Honey Lemon Apple Jam Recipe
    Lost? Site Map

    Honey Lemon Apple Jam

    Honey Lemon Apple Jam. Photo by dicentra

    1/2 Photos of Honey Lemon Apple Jam

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    dicentra's Note:

    Found when I went searching for ways to use up my over abundance of apples. From foodinjars.com

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pints

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Prepare your canning pot, as well as seven pint jars, lids and rings.
    2. 2
      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.
    3. 3
      When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.
    4. 4
      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).
    5. 5
      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.
    6. 6
      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.
    7. 7
      Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).
    8. 8
      Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Honey Lemon Apple Jam

    Serving Size: 1 (2924 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1422.4
     
    Calories from Fat 5
    49%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 9.6 mg
    0%
    Total Carbohydrate 372.0 g
    124%
    Dietary Fiber 9.6 g
    38%
    Sugars 358.0 g
    1432%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    juice

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes