Apple Pie Spice Jam

Discussion in 'Preserving the Harvest' started by donnam, Dec 13, 2010.

  1. donnam

    donnam donnam

    Messages:
    262
    Joined:
    Sep 27, 2005
    Location:
    south central pa
    I found a recipe for Apple Pie Spice Jam (or Apple Pie Jam) and it was wonderful and I would like to make some as a gift. Of course, I can't find the recipe. Can anyone here help me locate it? Thanks.
     
  2. 3ravens

    3ravens on furlough-downsized Supporter

    Messages:
    1,516
    Joined:
    Mar 16, 2006
    Location:
    WV, FINALLY! (zone 5b)

  3. CherieOH

    CherieOH Well-Known Member Supporter

    Messages:
    1,066
    Joined:
    Jun 10, 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.
    Cherie

    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: Dec 17, 2010
  4. wottahuzzee

    wottahuzzee Well-Known Member Supporter

    Messages:
    899
    Joined:
    Jul 6, 2006
    Location:
    Fort Repose
    Here's another recipe; it's from the Ball Fresh Preserving site:

    http://www.freshpreserving.com/pages/all_recipes/215.php?recipe=50&recipID=211&catID=


    Mom’s Apple Pie in a Jar
    Makes about 6 (8 oz) half pints
    You will need:
     6 cups peeled, chopped Granny Smith apples or other tart apples (about 6 medium)
     Juice and grated zest of 1 medium lemon
     2 cups unsweetened apple juice
     3/4 cup raisins
     tsp ground cinnamon
     1.75-oz pkg Ball® No Sugar Needed Fruit Pectin
     1-1/2 cups sugar or SPLENDA® No Calorie Sweetener, Granular
     6 (8 oz) half pint glass preserving jars with lids and bands

    Directions:
    1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
    2.) COMBINE apples, lemon peel and juice in a large saucepan. Bring to a boil. Reduce heat and simmer until apples begin to soften. Remove from heat and whisk in pectin. Add raisins and cinnamon. Return mixture to a boil. Boil 5 minutes. Remove from heat and stir in sugar. Skim off foam, if necessary.
    3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
    4.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
     
    Last edited: Dec 18, 2010
  5. tinknocker66

    tinknocker66 Well-Known Member

    Messages:
    245
    Joined:
    Jul 15, 2009
    Location:
    washington
    i just made the all recipees version except i used 6 cups applesauce instead.It smells and tastes wonderful.