Amazing Apple Pie Jam
By: Denine & Daniele
Published: Tuesday, March 8, 2011 - 6:37pm

Ingredients




1 lemon
6 cups mixed red and green apples (about 7 medium sized 
1 cup water
1 tablespoon butter
3 cups sugar
2 cups packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg





Preparation

1 Zest lemon into a small bowl. Set both zest and lemon aside for later use. 2 Add water, butter, and juice from 1/2 of the lemon (about 1 1/2 tablespoons) to a stockpot or large saucepan. 3 Wash the apples, but do not peel. Remove the cores by quartering each apple lengthwise and cutting into each quarter on an angle. 4 Using a food processor, finely chop the apples, with the skins on, until you have 6 cups in total. Add each chopped cup of apples directly to the lemon-water to prevent the fruit from browning. 5 Add lemon zest and cook apples over medium-low heat until apples are soft, about 10 minutes.  Stir frequently. 6 When apples have softened, bring mixture to a rolling boil, and add in sugars, cinnamon, and nutmeg. 7 Return mixture to a rolling boil and stir constantly for 7-10 minutes, or until mixture begins to thicken up. 8 Ladle hot jam directly into hot sterilized jars, leaving 1/4" headspace. Place lids on jars and screw caps into place. 9 Process jam jars for 10 minutes in a boiling water bath. 10 Remove from water bath and set jars down in a cool, draft-free place to cool completely before moving to the refrigerator. (Jam will continue to set overnight in the fridge.) 


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Preparation

 1  Zest lemon into a small bowl. Set both zest and lemon aside for later use.  2  Add water, butter, and juice from 1/2 of the lemon (about 1 1/2 tablespoons) to a stockpot or large saucepan.  3  Wash the apples, but do not peel. Remove the cores by quartering each apple lengthwise and cutting into each quarter on an angle.  4  Using a food processor, finely chop the apples, with the skins on, until you have 6 cups in total. Add each chopped cup of apples directly to the lemon-water to prevent the fruit from browning.  5  Add lemon zest and cook apples over medium-low heat until apples are soft, about 10 minutes.  Stir frequently.  6  When apples have softened, bring mixture to a rolling boil, and add in sugars, cinnamon, and nutmeg.  7  Return mixture to a rolling boil and stir constantly for 7-10 minutes, or until mixture begins to thicken up.  8  Ladle hot jam directly into hot sterilized jars, leaving 1/4" headspace. Place lids on jars and screw caps into place.  9  Process jam jars for 10 minutes in a boiling water bath.  10  Remove from water bath and set jars down in a cool, draft-free place to cool completely before moving to the refrigerator. (Jam will continue to set overnight in the fridge.)

About


I've always wanted to make homemade jam, but until recently, I was too chicken to try my hand at it. But, as fate would have it, I had a one peck bag of apples to use up, so I said, "What the heck? Let's make some Apple Jam!"
I actually had no idea what went into the jam-making process, so I did a bit of research online, and after reviewing several different recipes, I pieced this one together. In all honesty, I never expected it to turn out so well, but I just can't...stop...eating...it! 
My favorite way to enjoy this Apple Pie Jam is to spoon a teaspoon or two over plain Greek yogurt (think Fage, or Chobani). However, my husband prefers mixing it into his Haagen Daaz frozen vanilla yogurt. My mom says that she loves it with toast and butter, and as for my sister, well she's hiding hers in the back of her fridge so that she doesn't have to share it with anyone! The options are endless.
*The inspiration for this jam came from Robert Atwood's recipe for Caramel Apple Jam at Allrecipes.com.