12/17/10, 07:56 PM
Join Date: Jun 2005
Location: Galion OH
Here's the recipe I use. The tarter the apples, the better it tastes. If you use apples that aren't very tart, you will want to use less sugar.
Apple Pie Jam -- Makes 6 half pints
4 cups, packed, prepared tart green apples (about 8 small to medium apples)
1 cup apple cider
water (approximately 1 ½ cups)
2 Tbsp lemon juice
1 tsp ground cinnamon (original recipe called for Ceylon, but I use a cheap brand)
1 tsp ground ginger
1/8 tsp ground nutmeg
1.75 oz pkg dry pectin (like Sure-Jell)
4 cups white sugar
1 cup firmly packed brown sugar (original recipe called for dark brown sugar, but I use light brown brown sugar)
½-1 tsp butter (doesn't have to be exact)
Peel, core and dice tart green apples (Early Transparent and Lodi work well but Granny Smith is crisper and doesn't get as mushy as the others during processing). Pack them firmly into a 4 cup measure. Pour apple cider over apples, then add water until it reaches the 4 cup mark (about 1 ½ cups water usually). Transfer this into a large heavy bottomed pot. Sprinkle lemon juice, spices and pectin over fruit. Stir well. Bring mixture to a full rolling boil that cannot be stirred down. Stir in both sugars and bring back up to a full rolling boil that cannot be stirred down for 1 full minute, stirring the whole time. Do not overcook or apples will float after processed. Remove from heat. Stir in the butter to reduce the foam. Skim off any foam that remains. Ladle hot jam into hot, clean jars leaving ¼” headspace. Wipe the jar rims and threads. Cover with hot lids and rings. Process in boiling water bath for 10 minutes. NOTE: I don’t process them. I find they seal just fine as they cool. If one doesn’t seal, I just refrigerate it.
ETA that if you live at a high altitude, you will need to boil it longer and process it longer. I live at 1000' elevation, and the directions above are perfect for that altitude.
Last edited by CherieOH; 12/17/10 at 08:11 PM.