Apple Pie Jam
By Guest Blogger Connie Sumberg
Reprinted with permission from Pomona’s Universal Pectin, Workstead Industries, LLC. See original recipe here.
Apple Pie Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Click here to see which stores near you carry it.
Yield: 4 to 5 cups
Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
Apple Pie Jam Ingredients
3 to 4 pound of apples (9 to 12 medium apples)
¼ cup up to ½ cup water
Peel, core, and chop apples and put in a sauce pan with the water. Bring to a simmer and simmer covered, stirring and mashing occasionally, until you have chunky or smooth apple sauce. Remove from heat and measure out 4 cups of apple sauce.
Make Jam with:
- 4 cups of cooked apple sauce
- 2 tsp calcium water
- 1/4 cup lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- ½ cup honey or maple syrup or ¾ cup up to 2 cups sugar
- 2 teaspoons Pomona’s Pectin powder
Apple Pie Jam Directions
1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
2. Put measured amount of apple sauce into sauce pan.
3. Add calcium water, lemon juice, and spices, and mix well.
4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Option: Feel free to use whatever spice mix you would normally use to make apple pie. Spices should not exceed 1 teaspoon.
If you leave out all of the spices, you will have plain Apple Jam, delicious in its own right.