Saturday, April 9, 2016

We Be Jammin'... Apple Pie Jam

Apple Pie Jam
Found on onehundreddollarsamonth


4 cups diced apples 

2 tablespoons lemon juice 

1-1/4 teaspoon ground cinnamon 

1/4 teaspoon ground ginger 

1/4 teaspoon ground nutmeg 

1 box pectin 

4 cups granulated sugar 

1 cup firmly packed brown sugar 

1/2 teaspoon unsalted butter (to keep jam from foaming) 


Dice the apples and place in a 4 cup measuring cup. Cover the apples with water to top of the 4 cup measuring mark. Place apples in a 6 -8 quart pot, add spices, lemon juice, butter, and pectin and bring to a full rolling boil. Slowly stir in the sugar and return to a full rolling boil for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/4 inch headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars in water bath canner. Process 10 min. Yields 6 - 1/2 pints.

(another) Apple Pie Jam 


6 ­ cups peeled and diced Granny Smith apples (6-­7 medium apples) 

½ ­ cup water 

½ ­ teaspoon of butter 

3­ cups white sugar 

2­ cups packed brown sugar 

¾ ­ teaspoon ground cinnamon 

1/2 tsp. nutmeg 

1­1.75 oz box sure jell­ fruit pectin 


Cook apples, water and butter over low heat, stirring until apples are soft but not mushy. Stir in pectin and bring to a full rolling boil, stirring constantly. Add sugars and cinnamon and bring back to a boil (220 degrees use a candy thermometer), stirring constantly. After the mixture comes to a full boil and reaches 220 degrees boil for one full minute. Remove from heat and skim off foam (if there is any). Pour into hot jars, leaving 1/4 inch head space. Process jars in boiling water bath for 10 minutes. Recipe yields: 7 ­ half pint jars

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