Monday, October 22, 2012

Apple Pie Jam

Apple Pie Jam
               9 large sweet-tart apples, cored, peeled and sliced  (I did not peel them, just cut them pretty finely)
               1 tablespoon lemon juice
               1 cup brown sugar
               1 1.75-ounce package lower sugar pectin
               1 teaspoon ground cinnamon
               1/4 teaspoon lemon zest (I did not use this)
               1/4 teaspoon ground ginger
               1/8 teaspoon freshly grated nutmeg
               1 cup apple cider
               1/2 teaspoon butter

In a large saucepan, toss the prepared apples with the lemon juice. Sprinkle the apples with the brown sugar, pectin, spices and lemon zest. Add the butter to the pan and pour the apple cider over the spiced apples. Heat the mixture over medium-high heat until it comes to a full, rolling boil.
Cook the apple pie jam, stirring frequently, for 5 minutes. Remove the jam from the heat and spoon it into sterile jars. Store the jam in the refrigerator for up to 7 days.
This apple pie jam recipe makes approximately 9 half-pints. (or, you might say--one wide-mouthed quart plus a little)

This stuff is pretty good, but depending on your waist measurement, you might not want to eat a lot of it...

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