Grandma's Apple Pie Jam Recipe #358562
I got this recipe from All About Apples.com (http://www.allaboutapples.com/cooking/miscellaneous/000186.htm)
I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe!
This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat!
1¼ hours | 1 hour prep
SERVES 5 -6 , 5 -6 half-pints
- 4 1/2 cups granulated sugar
- 1 cup light brown sugar, firmly packed
- 1 lb tart green apple, such as Granny Smith
- 1 cup water
- 1/3 cup lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (1 3/4 ounce) box dry pectin
- Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
- Measure sugars into a medium bowl and set aside.
- Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
- Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.
- Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.
- Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
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5 stars