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Jams & Jellies
Low-Sugar Apple Pie Jam
Jams & Jellies
Low-Sugar Apple Pie Jam
All the cozy flavors of apple pie are captured in a lightly sweetened jam that’s just as good on toast as it is with graham crackers or ice cream.
Makes:
5 Half-Pint Jars (8 oz.)
Prep:
20 Minutes
INGREDIENTS
6 cups diced peeled Granny Smith apples (about 6 apples)
2 cups apple juice or apple cider
2 tablespoons bottled lemon juice
½ cup chopped raisins (optional)
3 tablespoons Ball® Classic Pectin
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 cups granulated sugar
Apples
Water Bath Canning
DIRECTIONS
FIRST, LET'S PREP!
Assemble and measure ingredients. Peel, core, and dice apples.
NEXT, TIME TO COOK!
In a 6-quart stainless-steel or enameled Dutch oven, combine apples, apple juice, lemon juice, and raisins (if using). Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes, or until apples are soft, stirring occasionally.
Whisk in pectin, cinnamon, allspice, and nutmeg. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rims clean. Center lids on jars and apply bands, adjusting to fingertip-tight.
Place jars in a boiling water canner.
Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand 5 minutes. Remove jars and cool.