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Apple Pie Jam

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Every day is apple pie day with this in the pantry! Toast and oatmeal will never be the same. Extra yummy served over ice cream."

List of Ingredients

â—¦ 6 cups diced peeled Granny Smith apple (about 6 apples)
â—¦ 2 cups apple juice or apple cider
â—¦ 2 tablespoons bottled lemon juice
â—¦ 3 tablespoons Ball Classic Pectin
â—¦ 1 teaspoon ground cinnamon
â—¦ ½ teaspoon ground allspice
â—¦ ¼ teaspoon ground nutmeg
â—¦ 2 cups sugar


Recipe

Bring first 3 ingredients to a boil in a 6-quart stainless steel or enameled Dutch oven; reduce heat, and simmer, uncovered, 10 minutes or until apple is soft, stirring occasionally.

Whisk in pectin and next 3 ingredients. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.



Makes about 5 (½-pint) jars



• Just as all apple pies are not the same, why not make your jam unique? Swap out allspice and nutmeg for cardamom and ginger; or add a star anise to the cooking apples (and remove before canning).