Monday, October 21, 2013

Apple Pie Jam

A couple of weeks ago, we purchased a bushel of apples, which we intended to turn into applesauce.  I wanted a change of pace rather than making quarts and quarts of applesauce though. I keep wanting to can apple pie filling, but I never buy the ClearJel ahead of time and it's not available locally (or, at least, I haven't found it).  When I was looking through the index of our home preservation book, I came across Apple Pie in a Jar.  I checked it out thinking it might be a different version of pie filling.  Turned out it's apple cranberry jam.  Win-win situation, we were running low on jam and it was something new to try. 

The recipe makes about six 8oz jars and you should be familiar with boiling water bath canning before you try it (the National Center for Home Food Preservation is a great resource if you're just starting out)

3/4c dried cranberries or raisins (I think the cranberries make a prettier jam)
6c chopped, cored and peeled tart apples
juice of one lemon
1c unsweetened apple juice
1 package powdered pectin
9c granulated sugar (hey, it's one said it was super healthy)
1tsp ground cinnamon
1/2 tsp ground nutmeg

1. Prepare your canner, jars and lids
2. Cook apples, lemon juice and apple juice at a boil until apples are softened.  While cooking, finely chop cranberries (a food processor works well).
3. Remove apples from heat and stir in pectin until dissolved.  Stir in cranberries and return to high head until it boils.
4. Add sugar all at once and stir constantly until it returns to a full rolling boil.  Boil 1 minute.  Remove from heat and add spices. 
5. Fill jars and process for 10 minutes in boiling water bath. 

It's tasty and pretty!  Here are our finished jars.  The ones on the left have raisins, the ones on the right have cranberries. 

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