Ingredients:

  • 6 cups finely diced peeled apples (about 4 medium-large Honeycrisp apples)
  • 1/2 cup water*
  • 1/2 teaspoon butter
  • 1 package Sure-Jell (powdered fruit pectin)
  • 4 cups sugar
  • 1 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon (heaping)
  • 1/4 teaspoon ground nutmeg

Method:

  1. Cook the Apples:
    • In a large stockpot, combine the diced apples, water, and butter.
    • Cook over low heat, stirring occasionally, until the apples are tender, about 10 minutes.
  2. Prepare the Jam:
    • Stir in the powdered pectin, then bring the mixture to a rolling boil, stirring constantly.
    • Add both sugars, cinnamon, and nutmeg. Return to a rolling boil and continue boiling for 1 minute, stirring constantly.
  3. Canning the Jam:
    • Remove from heat and skim off any foam from the surface.
    • Carefully ladle the hot mixture into sterilized half-pint or pint jars, leaving 1/4-inch headspace.
    • Remove air bubbles, wipe jar rims, and secure the lids.
  4. Processing:
    • Process the jars in a boiling water bath for 10 minutes.
    • After sealing, twist the jars gently from side to side while cooling to evenly distribute apple pieces throughout the jam.

Yield:

  • Approximately 3 pints (or 6 half-pints)

By umair

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