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Apple Pie Jam

November 1st, 2009

For years, I have made this jam.  It is really, really, really good.  Just read the reviews on the link and you will see what I mean.

With apples starting to wane here in Maine, I wanted to make apple pie jam again, but this year I wanted to make it with more apples and less sugar.  After a few trials in the kitchen, I am thrilled with the results.

I went a little Cooks Illustrated crazy on this project, but as always with recipe development one more try made the difference between quite good and outstanding.  In the end, I doubled the amount of apples, added some cider and boy oh boy, we have a winner.  A buttered English muffin with this jam is just the way to start the day.

Canning Note: Whether making jam or pickles, I sterilize jars in the dishwasher.

Apple Pie Jam
Makes 9 half-pints plus a few spoonfuls for the cook

1 1/2 cups water
1 (1.75-oz) pkg. pectin, such as Sure Jell
7-8 tart apples (enough to equal 8 cups prepped)
1 cup apple cider
2 Tbsp. lemon juice
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tsp. butter
4 cups sugar
1 cup brown sugar

In a large heavy bottomed pot, whisk together the water and pectin.

Peel, core and slice the apples.  Measure out 8 cups.  Place the pot over medium-high heat.  Stir in the cider lemon juice and the apples.  Stir in the cinnamon, ginger, nutmeg and butter.  Bring to a boil.

Add sugars and stir well to dissolve.  Bring jam to a full rolling boil, stirring often.  "A rolling boil" means that jam boils, even when stirred.  Boil for 3 full minutes.

Transfer jam to prepared jars and seal accordingly for shelf storage or simply cool to room temperature, seal and store in the fridge.

Got a lotta apples? You need this!

Entry Filed under: In Season, Sweet Recipes, Websites/Blogosphere