Homemade Jam Recipe | Apple Pie Jam Recipe

Apple Pie Jam Recipe

4 cups peeled, cored and finely diced apples
2 tbsp. bottled lemon juice
1 ½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
1 tsp. butter
1 box powdered pectin
4 cups sugar
1 cup brown sugar

  1. Prepare canner, jars and lids: Fill your canner (or pot with a canning rack in the bottom) with water. Wash jars and bands in hot soapy water and heat in a boiling water bath canner to sterilize. Keep jars warm in the water until ready to fill. Have new canning lids ready to be placed on jars.
  2. Peel, core and chop your apples. I like to peel all of my apples first, then core them all at once and then dice them up fine with my slap-chop, but you can dice them by hand with a knife or in a food processor. * I keep my peeled apples in a bowl with cold water and a tablespoon of lemon juice to prevent my apples from browning too much while I finish processing them all, but if they discolour a bit it’s no big deal as you won’t be able to tell once this jam is complete.
  3. Measure out 4 cups of diced apples. As you measure them out, fill the measuring cup (with diced apples in it) with water so that the water just covers the apples. Do this all at once in a 4-cup measuring cup or repeat as necessary if using a smaller measuring cup.
  4. etc
  5. etc

For Full Instruction: littlehouseliving.com

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