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Apple Pie Jam
This Apple Pie Jam is incredible! All of the delicious flavors of freshly baked apple pie in a luscious, spreadable jam.
Yield: 6+ half pint jars
Prep: 30 minutesCook: 10 minutesTotal: 40 minutes
Ingredients
2 1/2 to 3 pounds Golden Delicious apples (4-5 large apples)
1 cup water
5 cups granulated sugar
1/2 teaspoon butter
1 3-ounce pouch Sure-Jell Liquid Pectin
2 1/2 teaspoons apple pie spice
Instructions
- Core, peel and slice your apples. You should have 2 pounds of sliced apples to begin cooking.
- Place the apples and water in a large, heavy bottomed pot or Dutch oven. Cover the pot and bring the apple and water mixture to a boil. Cook for 8 to 10 minutes until apples are tender, stirring frequently.
- At this point you should have about 4½ cups of cooked apples. Drain any excess water if necessary. Most of the water in our pot was cooked away.
- Add sugar and butter to the pot with the cooked apples. Stirring constantly, bring to a full boil over high heat. Stir in liquid pectin and continue to boil for another minute, again stirring constantly.
- Remove the pot from the heat, then skim off any foam that may have formed with a spoon. Add apple pie spice and stir gently to combine, being careful to avoid breaking the cooked apple slices.
- Ladle hot apple mixture into 6 or 7 sterilized half-pint canning jars, leaving a ¼-inch headspace. Remove air bubbles, adding more of the jam mixture if necessary. Wipe rims of the jar with a clean paper towel. Center canning lids on each jar and screw on band until fingertip tight.
- Can using the waterbath method for 10 minutes. Turn the heat off under your canner and allow jars to sit in the hot water for another 5 minutes. Remove jars from the canner and cool completely.
- The jam will firm up as it completely cools. Serve slathered on buttered toast, or warm the jam a bit and spoon over vanilla ice cream.
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