I looked and looked for an apple jam recipe that did not have spices in it, and that left apple chunks in it. Technically, a jam has bits of the fruit in it, and jelly is just straight juice… Since I could not find one I created my own…
This recipe is for tart apples, such as June apples, Pippin or Granny Smith. If you wished to use sweet apples, use 3/4 to 1 cup of sugar for each cup of apples.
Servings: 8 half pint jarsPrep Time: 20 minutes Cook Time: 40 minutes
1 1/2 cups of water
5 cups of finely chopped apples (you can put it in the food processor)
1 tbls of butter
1 box of pectin (or liquid pouch)
2 tbls of lemon juice
5 1/2 cups of sugar
Prepare your jars for canning…
Pour the water into a heavy saucepan, and add the butter, apples, pectin and lemon juice. Bring to a full rolling boil on high heat, stirring constantly. Quickly add the sugar and return to a full rolling boil that cannot be stirred down; then boil, stirring, for 2 minute. (If using a 2-ounce box of pectin, boil for 4 minutes.)
Remove from heat and skim off any foam.
If preparing jam for the pantry, ladle into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rims with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes.
If preparing for freezer or refrigerator, ladle the jam into clean jars (or freezer containers, leaving 1/2-inch headspace); apply lids. Let stand for 12 to 24 hours at room temperature; freeze or refrigerate.
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