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Apple Pie Jam

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Apple butter, check. Applesauce, check. Apple chutney, check. Oh man, there are still apples left in the box.

I tried out this low-sugar jam, and it was fabulous. Like apple pie filling. Makes whole wheat toast sing.

Apple Pie Jam

Enlist husband to help peel apples. After he decides there's a dire need to be elsewhere, chop the peeled apples. I had about 8 cups chopped apples from about 20 smallish apples. Throw into a large pot with two cups of apple cider and 1/4 cup lemon juice. Bring to a low simmer. Cook until apples are soft, about 30-45 minutes, depending on your apple variety. While they're cooking, wash and sterilize your jars and lids, and get your canning water simmering.

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Add a cup of brown sugar to the apples, stir and let cook a bit. Add about a Tablespoon cinnamon, a teaspoon nutmeg, and a bit of allspice. Stir around, and taste. Add more sugar and spices if you wish. The mixture should be thickening up a bit by this point. Cook longer if your apples aren't soft yet.

Combine 1/2 package of no-sugar needed pectin with 1/2 cup brown or white sugar. Quickly stir it into the bubbling jam, and stir thoroughly while it bubbles for 1-2 minutes. Remove from heat, and fill jars.

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Process jars in a boiling water bath for 10 minutes. I got 7 half pints, ymmv


Comments (1)

That looks great! Hmmmmm. I still have 8 apples left, but think we'll just eat them!

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