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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe! This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat! Ingredients:
4 1/2 cups granulated sugar |
1 cup light brown sugar, firmly packed |
1 lb tart green apple, such as granny smith |
1 cup water |
1/3 cup lemon juice |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 (1 3/4 ounce) box dry pectin |
Directions:
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. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
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