Apple Pie Spiced Jam

Here in the mountains apples are bursting forth seemingly everywhere, lines of lush trees laden with massive bunches of apples fill the local orchards. We just can’t stop buying them, they are that good. Jonagold is a new hybrid that we had never tried, but were pleasantly surprised to find that they were comparable to Golden Delicious. However, I think that Jonagold are better than Golden Delicious. Since we have had an abundance of apples these past two months, I have been canning preserves and or applesauce regularly. This post was supposed to be published a long time ago, but you know how life takes over sometimes…..Apple Pie Spiced Jam is a great condiment to have on hand in the fall, and an excuse to make fresh breads…..The finished product of this jam recipe is similar to apple pie filling, hence the name. The below recipe makes two extra large jars of jam, or four regular size. I know what you’re thinking: that description was extremely detailed and specific, what can I say?

The Ingredients: 12 medium to small Jonagold apples, 1 cup water, 1 cup apple juice, 1/2 cup lemon juice, 1 cup granulated sugar, 1/2 to 3/4 cup packed dark brown sugar, 6 tbsp. all-natural fruit pectin, 1 tbsp. lemon zest, 2 tbsp. cinnamon, 1 tsp. ground nutmeg, 1/4 tsp. cloves (optional).

Peel apples with a potato peeler, now slice them with an apple slicer, disposing of the cores. Add the apple juice, lemon juice, and water to a large, heavy bottomed soup pot. Turn your stove’s heat to medium high. Add the apples and lemon zest. Bring to a boil, reduce heat to medium, and cook for twenty minutes. When the time is up, add the sugar and spices. Bring to a rolling boil and add the pectin. Stir well for a few minutes, now turn off the heat and mash the apples with a potato masher until about fifty percent of the apples are mashed. Remove from the stove and set aside to cool.

While the preserves cool, fill your kettle with water and bring to a boil. Fill four quart jars with the boiling water, rinse out the lids with whatever is leftover. Let sit for five minutes. Drain the jars, place a canning funnel at the mouth of a jar, and slowly pour the preserves into the jar. Leave about a half inch between the lid and the rim. Repeat this process until all the preserves are gone. Immediately screw the lids on firmly. Place into your refrigerator. Using this semi-canning process, the preserves will last for about a month.


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