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
4 cups sugar, divided
1 cup brown sugar
1 (1.75-oz) pkg. pectin for reduced sugar recipes, such as Sure Jell (pink box)
7-8 tart apples (enough to equal 8 cups prepped)
1 cup water
1 cup apple cider
2 Tbsp. lemon juice
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. kosher salt
1 tsp. butter
Measure out the white sugar in a large bowl. Combine 1/4 cup of the premeasured sugar with the pectin. Add the brown sugar to the remaining sugar and set the bowl aside. Peel, core and slice the apples. Measure out 8 cups.
Add the pectin/sugar mixture, apples, water, cider, lemon juice, cinnamon, ginger, nutmeg, salt and butter to a large heavy bottomed pot over medium-high heat. Stir well. Bring the mixture to a hard rolling boil, stirring often.
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 5 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!