I usually don’t start my Canning
of Jam, Jellies and flavored Butter’s
until September. However when a
neighbor said he had Apples
falling to the ground,…
Well heck I couldn’t allow them to
go to waste right?!
I love canning…I know I am a little “odd”
ha, ha… I wanted to see if I could come
up with a jam that was part
apple pie filling/ part jam.
This is my creation!
This makes a small batch of 4 pints.
I wanted to make sure I liked it
well enough to make it into a large quantity.
*You can double this recipe*
Apple Pie Jam
8 Med. Apples~ peeled/ shredded
1 C. Water
5 C. Sugar
3 TBSP Instant Tapioca
1 TBSP Butter
1(3oz.) Powder Pectin
1 tsp. Apple Pie Spice
1 tsp. Lemon Juice
In a large sauce pan combine the
shredded apples and water, cover
and cook for 5 minutes or until apples
are tender. Stir in sugar, spice,
butter, lemon juice and tapioca.
Bring to a rolling boil,
cook for 2 minutes. Stir in pectin then
bring back to a boil for another minute.
Ladle into hot jars, then process
in a hot water bath for 10 minutes.
How I like to serve them is
along side some baked Pie Crust
strips that have been coated
in cinnamon/ sugar.
If you don’t have time for that..
it is great spread on toast too! 😉
Lip Smackin’ Good!
Lark
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Shelley, Yes you do need all the supplies as you listed. HOWEVER…. you can use a “freezer jam pectin” and follow the directions on that box. And you can turn it into freezer jam!
Sounds fabulous however, I am not a canner, “process in a hot water bath for 10 minutes.” can you explain this to me, do you have to got the whole buy a canner, jars and lids and sterilize and everything to seal the jars or can they freeze? I’m sorry but this sounds great, I just need a little more info on how to make it…thanks in advance!
This looks soooo good thanks for sharing
You creative genius! I just know this has to be sooo tasty. Looks fabulous.