This homemade apple pie jam recipe is not only perfect for smothering on toast, but also as a dessert topping (cheesecake, vanilla ice cream), or as a filling, too!
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Is there anything better than homemade jam? Ingredients fresh from the garden or farmer’s market, prepared on the stove, served at Sunday brunch…The rest, canned for later or even wrapped nicely with ribbon and given as gifts.
That’s exactly what you get with this homemade apple pie jam. Spread it over your toast or english muffin, or use it as pie filling when you make apple pie! It doesn’t get any easier, either. It’s so delicious, you may find yourself scooping a spoonful or two in between cannings. I know I sure did. It’s just that good, folks.
Homemade Apple Pie Jam
- 4 large Golden Delicious apples, peeled and sliced
- 1 cup water
- 5 cups sugar
- ½ tsp butter
- 1 (3 ounce) liquid fruit pectin
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- In a Dutch oven, combine apples and water.
- Cover and cook slowly until tender.
- Measure 4-1/2 cups of peeled and sliced apples; return to the pan.
- Stir in sugar and butter and bring to a full rolling boil over high heat, stirring constantly.
- Add the pectin and 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 and place the 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.
- Serve on toast, muffins, or as filling for pies or topping for cakes!
As seen in the Cookin’ Up Country Breakfasts Cookbook
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