Jam is so much easier than making jelly, just add everything to the pot,
bring to a boil, then process for 10 minutes in a water bath.
Do you add more spices to your apple pie? Go ahead and add them to the jam too!
There are lots of recipes out there folks, I'll just share mine using Macintosh which are softer apples that cook down.
Tip: Save your peanut butter lids, most 18 oz jars fit regular canning jars.
Some brands even use red which is great for the holidays. Gently screw them on over the canning lid for gifting.
This way once folks pop the lids off, they can store the jar in the fridge with out the metal canning rings getting rusty.
3 lbs whole Macintosh apples, peeled, cored and approx 1/4" diced-Macintosh goes on sale often here
juice from 1/4 large lemon
1 1/4 tsp cinnamon
1 C water
1 box dry pectin
3 1/2 C sugar, can add up to 5 C but we find 3 1/2 plenty sweet
- Bring canning pot of water to a boil.
- Combine apples, lemon juice, cinnamon, water and pectin in 6 quart pot. Cook over medium/high heat until mixture comes to a full rolling boil (can't be stirred down). Stirring occasionally.
- Add sugar and bring to another full rolling boil, stirring constantly. Cook for 1 minute after rolling boil.
- Remove from heat, skim foam from top.
- Fill sterilized jars to within 1/4" headspace. Wipe jar rims clean, add lids and rings, finger tighten.
- Boil in water bath canner for 10 minutes.
- Remove from water, place on folded towels, count the lid pings and love life:@) If a jar happens to not seal, store in fridge and enjoy it first.
Gift well and have a happy day:@)
I'm Joining:
I can see this being a wonderful gifting idea, Lynn. Thank you for the recipe and for the tip of using a peanut butter lid!! I always have homemade jam, and have never thought of that great idea. I love that!
ReplyDeleteAnother of your recipes bookmarked! Thanks again
ReplyDeleteLooks like a simple recipe and a really versatile jam :-)
ReplyDelete