APPLE CINNAMON JAM RECIPE RECIPES

Name: Apple Pie Jam
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 7 half-pints.
Ingredients: 4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds); 1 cup water; 5 cups sugar; 1/2 teaspoon butter; 1 pouch (3 ounces) liquid fruit pectin; 1-1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/4 teaspoon ground mace, optional

APPLE PIE JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME

Apple Pie Jam Recipe: How to Make It - Taste of Home image

Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie…without the crust! —Audrey Godell, Stanton, Michigan

Provided by Taste of Home

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 7 half-pints.

Number Of Ingredients 8

Ingredients

4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional

Steps:

In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 76 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 20g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

APPLE CINNAMON JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Apple Cinnamon Jelly Recipe: How to Make It - Taste of Home image

I have made this for my five kids for their peanut butter sandwiches throughout all of their school years. I have made jars and jars of this wonderful jelly for gifts for teachers, neighbors and relatives for Christmas. It's easy, delicious and homemade—what's not to love? Be prepared to have to make this jelly regularly once the kids get a taste of it! —Nancy Jenkins, Fullerton, California

Provided by Taste of Home

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 7 half-pints.

Number Of Ingredients 6

Ingredients

4 cups unsweetened apple juice
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg

Steps:

In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes., Remove from heat; skim off foam. Ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 99 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 25g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

See details

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