Apple Pie Jam
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 56
- 1 cup water
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon butter
- 4 - 5 large golden delicious apples peeled and sliced (about 2 pounds)
- 5 cups sugar
- 1 pouch liquid fruit pectin 3 ounces
- 1/4 teaspoon ground mace optional
- Carbohydrate 20.7139022857143 g
- Cholesterol 0.0679553571428572 mg
- Fat 0.0766524464285715 g
- Fiber 0.556194837671518 g
- Protein 0.0575502321428572 g
- Saturated Fat 0.0326772607142857 g
- Serving Size 1 1 serving (39g)
- Sodium 0.400242857142857 mg
- Sugar 20.1577074480428 g
- Trans Fat 0.0220711 g
- Calories 80 calories
Apple Pie Jam: A Delightful Treat
As a busy housewife, I'm always looking for ways to make delicious treats for my family without spending hours in the kitchen. This Apple Pie Jam is a lifesaver! It captures all the flavors of a classic apple pie, without the hassle of baking a crust. The best part? It takes less than an hour to make.
The secret to this jam is using liquid fruit pectin. This allows the jam to thicken quickly and easily, so you don't have to spend hours stirring it over the stove. Simply combine the apples, sugar, and pectin in a large pot, bring to a boil, and let simmer for a few minutes. That's it! You'll have a delicious, homemade jam that tastes just like apple pie.
This jam is so versatile. You can spread it on toast, waffles, or pancakes. You can also use it to fill thumbprint cookies or as a topping for ice cream. It's also a great way to use up leftover apples. So next time you're looking for a quick and easy treat, give this Apple Pie Jam a try.
Step-by-step
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender.
- Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.)
- Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin. Continue to boil 1 minute, stirring constantly.
- Remove from heat; skim off foam. Stir in spices.
- Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
