- Preparation time
- 30 mins
- Cooking time
- 10 mins
- 56 people
- Meal course
- Posted by
- Posted on
- December 8, 2014
We love apples. Every type of apple dessert. Apple pie. Apple Crisp. Apple Fritters. Baked Apples. Apple slices with peanut butter.
You can grab an apple polished up on your jeans, eaten in the garden on a crisp fall day.
We never have tasted an apple jam this delicious. We browsed the web and found this recipe. We started to experiment with our kitchen skills and we enjoyed apples in jam form. This sweet, caramel flavored, traditional style jam is wonderful even on toast. Amazing. Or spooned into mini tarts. Mmmm.
For a grilled cheese sandwich – try sharp cheddar and apple pie jam on multi grain bread. Slip in some thin slices of apple, too.
This is a great jam to practice using commercial pectin.
To avoid fruit float, be very mindful of the timing. At a BOIL YOU CAN’T STIR DOWN. That’s seriously boiling. Sixty seconds. No more. Fruit float is often caused by over processing, and that’s the trickiest part of this recipe.
- Peel and finely dice the apples. Pack them firmly into a 4 1/2 cup measure.
- Add water in between all the apple pieces to fill to 4 cups.
- Put the apples in the preserving pan and sprinkle the pectin over the fruit. Stir well Bring the mixture to a full rolling boil that cannot be stirred down.
- Add sugar, stir well and bring back up to a full rolling boil for EXACTLY one minute. Do not stop stirring.
- Remove from heat. Stir in the pinch of butter to reduce the foam. Stir in spices.Skim off any foam that remains. Stir in spices. Ladle into hot, clean jars leaving 1/4″ headspace. Wipe the jar rims and threads. Cover with lid and ring.
- Process in boiling water for 10 minutes. Remove jars and cool.