This jam is in no way low calorie, but it is to die for! This is my treat to myself on Saturday mornings! : )
Apple Pie Jam
Ingredients:
6 cups peeled and diced Granny Smith Apples
(about 6-7 medium size apples)
1/2 cup water
1/2 teaspoon butter
3 cups white sugar
2 cups packed brown sugar
3/4 teaspoon ground cinnamon
1 1.75 oz. box fruit pectin
Directions:
Cook apples, water and butter over low heat, stirring until apples are soft but not mushy.
Stir in pectin and bring to a full rolling boil, stirring constantly.
Add sugars and cinnamon and bring back to a boil (220 degrees use a candy thermometer), stirring constantly.
After the mixture comes to a full boil and reaches 220 degrees boil for one full minute. Remove from heat and skim off foam (if there is any).
Pour into hot jars, leaving 1/4 inch head space. Process jars in boiling water bath for 10 minutes.
Recipe yields: 7 - half pint jars
Properly processed jam will keep in the pantry for up to twelve months.
Cook apples, water and butter over low heat, stirring until apples are soft but not mushy.
Stir in pectin and bring to a full rolling boil, stirring constantly.
Add sugars and cinnamon and bring back to a boil (220 degrees use a candy thermometer), stirring constantly.
After the mixture comes to a full boil and reaches 220 degrees boil for one full minute. Remove from heat and skim off foam (if there is any).
Pour into hot jars, leaving 1/4 inch head space. Process jars in boiling water bath for 10 minutes.
Recipe yields: 7 - half pint jars
Properly processed jam will keep in the pantry for up to twelve months.
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