Ingredients for Apple Jam
- 1/2 cup water
- Tart Apples
- 5 cups granulated sugar
- Allspice
- Cinnamon
- Juice of 1 lemon
- Liquid Pectin
How to Make Apple Jam
- Peel, core, and chop 6 pounds of apples.
- In a blender, combine the chopped apples with 1/2 cup of water. Puree in batches until smooth.
- Measure 5 cups of apple puree and pour into a large stainless steel or enamel pot.
- Add 5 cups of granulated sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and the juice of 1 lemon.
- Place the pot over high heat, stirring constantly until the mixture reaches a full rolling boil.
- Continue to boil hard for exactly 1 minute, stirring frequently.
- Remove from heat. Stir in 1 pouch (1 1/4 ounces) of liquid pectin. Skim off any foam from the surface.
- Ladle the hot jam into sterilized half-pint jars, leaving 1/2 inch headspace at the top.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. Adjust processing time for higher altitudes according to your canning guide.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
656g
Fat
0g
Carbs
56g
