We have lots of apples on our old apple trees this year. I’m trying to use up some of them. Yesterday I tried a couple of new recipes and
made Apple Pie Jam and Apple Cranberry Jam. Yum.
I labeled each jar with the type and date.
Next apple item will be apple pie filling, but today I’m going to try tomato jam. Something different!
8 cups tart apples, peeled, cored, and diced
4 cups cranberries, use fresh or frozen.
7 cups sugar
1 cup water
1 tsp. cinnamon (optional)
½ C. lemon juice
Combine apples, cranberries, sugar, and water in a large pot. Stirring constantly over medium high heat, bring to a boil. Reduce heat and simmer for 10-12 minutes. Stir frequently to avoid scorching and slowly break apart apples. Add lemon juice and cinnamon and continue cooking for 15-20 more minutes or until jam thickens. Jam should slowly sheet off a spoon when ready. Ladle into hot jars and process in hot water bath for 10 minutes. This makes about eleven half pints.
Apple Pie Jam
6 cups peeled and diced Granny Smith or Gala apples
1/2 cup water 1/2 teaspoon butter
1 package powdered fruit pectin 3 cups granulated sugar
2 cups packed brown sugar 3/4 teaspoon ground cinnamon (You may also use 1/2 tsp. cinnamon and 1/4 tsp. nutmeg.)
Mix apples, water and butter. Cook over low heat, stirring, until apples are soft (but not mushy). Stir in pectin. Bring to a full boil, stirring constantly. Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil, stirring constantly for 1 minute. Remove from heat. Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes. Recipe yields about seven 1/2 pint jars.
After making this recipe, I think that next time I will add more apples. There didn’t seem to be enough apples for the amount of syrup and I had apple chunks floating in syrup in the jars before it jelled.