Honey Lemon Apple Jam

READY IN: 25mins
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
  • 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
Advertisement

DIRECTIONS

  • 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.
Advertisement