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The apple is the ambassador fruit of fall, don't you think? This time of year we see apple goodness everywhere. You know the regulars - apple pie filling, apple butter, applesauce... I love this recipe because its something different. This is an apple jam that is pretty close in taste to a really good apple pie filling, but not so sweet or sticky. It's currently open in our fridge and disappearing fast - hubby and kids all give it high marks.
Kids can help! Put 'em to work! My little ones were glad to help measure, pour and stir this yummy jam.
Yield: about six half pints
What you'll need:
6 cups peeled, chopped apples, organic and freshly picked, if possible (about 8 medium, I used half Gala and half Granny Smith)
Juice and grated zest of 1 lemon
2 cups unsweetened apple juice
3/4 cup golden raisins
1 tsp ground cinnamon
3 Tbsp Pectin
1 1/2 cups sugar or Splenda®
6 (8 oz) half pint mason jars with lids and bands
A waterbath canner
A large pot
Get to work:
Put your clean jars and lids on a low simmer, do not boil. Get your waterbath canner going so it will be boiling when you are ready.
Note: I made three batches of this jam, so the photos below will reflect that quantity of ingredients.
Wash those apples.
Peel apples with a potato peeler.
Sprinkle each one with an ascorbic acid fruit preserver to keep from browning.
Use an apple corer/slicer to speed things along. Chop each slice into smaller chunks. Sprinkle with fruit preserver again to prevent browning.
If making one batch - throw your apples into the pot along with the apple juice. (If you want to make multiple batches, get all of the prep work done and measure into separate bowls so they are ready to hit the pot as soon as the batch before goes into the canner.)
Using a strainer to catch the seeds, juice the lemon.
Lemon zest and juice, measured and ready.
Combine raisins and cinnamon in a small bowl.
Measure out your sugar.
Mix together apples, apple juice, lemon peel and lemon juice in a large saucepan. Bring to a boil. Reduce heat and simmer until apples begin to soften. Stir often to keep from burning. Remove from heat and whisk in pectin.
Add raisins and cinnamon. Return mixture to a boil. Boil 5 minutes. Remove from heat and stir in sugar. Skim off foam, if necessary.
Pour hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes. Turn off heat and remove canner lid. Let jars remain in hot water for an additional five minutes. Remove jars and allow to cool, undisturbed, for 24 hours. Check lids for seal after 24 hours.
Give some as gifts. Eat some! Enjoy!
Recipe adapted from Ball®. I make no guarantees about its safety. Please see this link to learn about canning food safely: http://extension.missouri.edu/p/GH1451
Follow all manufacturers instructions for canning jars, lids and bands. Adjust boiling times as needed for high altitude.
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