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Author Topic: Apple Pie Jam  (Read 185 times)
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Penny
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Date Registered: 15 Sep 2006

Pleasant Pixie
« on: Feb 18, 2010, 11:58:38 AM »
Apple Pie Jam.

I got this recipe off line, and i am so curious to try it, has anyone made anything similar to this.

4 cups tart apples, chopped
1 1/2 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
4 c. sugar
1 c. brown sugar, packed
1 (1 3/4 oz) box dry pectin
1 tsp. butter

Measure apples in a measuring cup, and then add in the same measuring cup water to fill up to the 4 cup line (with the apples in it). Put into a heavy saucepan. Add pectin, butter, spices and lemon juice. Bring to a boil.

Add sugars and bring back to a full rolling boil, and boil for 1 minutes, stirring constantly. Remove from heat, and skim off any foam.

Ladle into hot sterilized jars, leaving 1/4″ headspace. Put on lids, and process in water bath 10 minutes.
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Jessica
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Sassy Sprite
« Reply #1 on: Feb 18, 2010, 11:59:23 AM »
I haven't but it sure sounds good!
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Sunflower
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« Reply #2 on: Feb 18, 2010, 12:23:29 PM »
Yup, something similar but I use the liquid gel pectin and no nutmeg or ginger and less sugar...that's my grandpas favorite jam~Apple.
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Penny
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« Reply #3 on: Feb 18, 2010, 12:28:41 PM »
Thanks for the tips, thats good to know.
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Sunflower
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« Reply #4 on: Feb 18, 2010, 12:36:05 PM »
Yup, and cut your apples very small and keep them in cold water(keeps your jam light coloured and not brownish) while you get other things ready. Cook your apple mixture for at least 5 minutes before you add your pectin.
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Penny
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Pleasant Pixie
« Reply #5 on: Feb 18, 2010, 12:37:51 PM »
Excellent, thanks.

I wish i had seen this recipe back in the Fall when the apples were fresh, not the ones from the grocery stores that look all waxy!
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Sunflower
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« Reply #6 on: Feb 18, 2010, 12:38:32 PM »
It doesn't matter Penny because you peel them anyway.
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Penny
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« Reply #7 on: Feb 18, 2010, 12:39:48 PM »
Quote from: Sunflower on Feb 18, 2010, 12:38:32 PM
It doesn't matter Penny because you peel them anyway.

True, i just like the idea of fresh apples, but i still may try it this weekend anyway.
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Sunflower
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« Reply #8 on: Feb 18, 2010, 12:47:41 PM »
Just remember if you use a McIntosh apple that you use even less sugar.
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Penny
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« Reply #9 on: Feb 18, 2010, 12:49:00 PM »
Our grocery store has Cortlands this week, wonder what they would be like....
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Sunflower
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« Reply #10 on: Feb 18, 2010, 01:00:05 PM »
Good. ...they are tart.
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Penny
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« Reply #11 on: Feb 18, 2010, 01:11:32 PM »
Quote from: Sunflower on Feb 18, 2010, 01:00:05 PM
Good. ...they are tart.

We buy those when they are ready in the Fall, very yummy apple.
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Sunflower
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« Reply #12 on: Feb 18, 2010, 01:18:49 PM »
My favorite is Gala.
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barleychown
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« Reply #13 on: Feb 20, 2010, 02:37:01 PM »
I make this frequently. If you end up with slightly runny jam, it makes absolutely wonderful icecream topping.  542
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Today's mighty oak is just yesterday's nut that held its ground
Skhilled
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Retro Gamer!
« Reply #14 on: Mar 21, 2010, 03:02:47 PM »
My grandmother used to make jams all of the time. I've actually considered doing this myself.
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