Apple Pie Jam
By: Sheri Wetherell
Published: Tuesday, December 1, 2009 - 2:18am

Ingredients




4 1/2 cups granulated sugar
1 cup light brown sugar, firmly packed
1 pound Granny Smith apples
1 cup water
 cup lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (1 3/4 ounce) box dry pectin

Preparation

1 Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs 2 Measure sugars into a medium bowl and set aside. 3 Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin. 4 Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars. 5 Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating. 6 Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. 7 Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).