Eva, Emily & I had another canning day a few weeks ago. Emily wrote a little about it on her blog here. We ended up with about 80 jars of applesauce, apple slices, peach slices, baked peach butter, and my personal favorite: apple pie jam. All of the fruit came from Emily's apple tree and her neighbor's peach trees.
Linda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter
Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice.
Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.
6 comments:
Your mother is very proud of your canning and preserving talents and your grandmothers and great grandmothers are smiling up in heaven.
Love you!
wow, that is a lot of apples! the apple pie jam sounds really good. i think i am going to actually do some canning next weekend with my coworker (she is also checking out your blog!). we are planning to do maybe apples and pears i think. it'll be my first time!
we are going to try the apple pie jam recipe! how much jam did that make, for 4 lbs of apples? also, did you use liquid or powder pectin?
i don't know how much 4 lbs of apples makes. but i think we ended up with about 12-16 pint jars of jam when we followed the recipe. i think we used powder pectin (emily did that part...i was peeling apples for other stuff!). we put the apples in the cuisinart and pulsed them to chop them up. they seemed to float to the top. as it was setting i moved the jars a little bit to get the apples to mix in a bit more. but you can just stir it after you open it too. i got the recipe on gardenweb and lots of people on there have made it so if you google linda lou's apple pie jam you'll see lots of questions and answers about it. good luck! i can't wait to hear about your canning experience!
ok thanks! it's hard to believe that 4 cups of chopped apples (2 pints) can make 12-16 pints of jam! but i will check out the recipe online too.
hmm. you're right. we must've doubled the recipe. i think that we used two boxes of pectin. emily did all the mixin' on this one. i was just apple peeler.
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