APPLE PIE JAM
Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie...without the crust! -Audrey Godell, Stanton, Michigan
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. 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, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place 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.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE JAM (APPLE PIE IN A JAR)
This is apple jam - something you can't seem to buy - spiced to resemble the taste of most apple pies. Usually there is enough pectin in the apples to make it jell without adding anything. You can use 1 package of pectin (such as SureJel®), if desired.
Provided by Art Kautz
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h20m
Yield 80
Number Of Ingredients 9
Steps:
- Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 49 calories, Carbohydrate 12.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 12.4 g
APPLE PIE PRESERVES
Make and share this Apple Pie Preserves recipe from Food.com.
Provided by evelynathens
Categories Apple
Time 1h5m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Combine water and lemon juice in heavy medium saucepan.
- Add apples and stir to coat with liquid.
- Cover pan and bring to boil.
- Reduce heat and simmer mixture for 3 minutes.
- Mix sugar, Calvados and spices into apple mixture.
- Bring to boil over medium heat, stirring until sugar dissolves.
- Reduce heat and simmer about 45 minutes, stirring occasionally.
- Check the preserves at this point.
- Drop 1 tbsp of preserves onto a chilled saucer and put in freezer.
- If preserve wrinkles when pushed after 2 minutes of cooling, then it's done.
- Spoon hot preserves into hot, sterilized jars and wipe rim clean.
- Seal tightly.
- Cool.
- Refrigerate up to 3 months.
Nutrition Facts : Calories 880.5, Fat 0.4, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 228.4, Fiber 5, Sugar 220.4, Protein 0.6
APPLE PIE IN A JAR
This is great to do when apples are abundant and can be used on waffles and ice cream too.
Provided by AIMSTERMOM
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
- Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
- Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
- Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 94.1 g, Fat 0.4 g, Fiber 5.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 152.7 mg, Sugar 78.9 g
OH LA LA ... FRENCH... APPLE PIE
oh lala...French Apple Pie...creamy vanilla custard, tart apples and apricot preserves...For an even more elegant appearance, twist the lattice strips as you place them on the pie. It gives your pie a 3D ribbon-like look. This special pie is worth the extra effort.
Provided by Baby Kato
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Line 9" pie pan with crust, cover and refrigerate.
- In a small saucepan, combine 1/3 cup sugar and flour, mix well.
- Stir in milk and bring to a boil.
- Reduce heat and simmer, stirring constantly, until mixture thickens (1-2 minutes).
- In seperate bowl beat three egg yolks.
- Beat 1/4 cup of hot sugar mixture into the egg yolks.
- Pour the egg yolk mixture into the sugar-flour mixture, stirring to combine well.
- Add 1 tbsp butter and vanilla.
- Pour mixture into a bowl to cool.
- Core, peel and slice the apples, sprinkle with lemon juice.
- In a large frying pan heat 2 tbsps butter, 2 tbsps sugar, and nutmeg, add the apples and saute.
- Cook till almost tender (5 min).
- Remove from heat.
- Heat the apricot preserves in a small saucepan until melted.
- Preheat oven to 425 degrees.
- Pour the custard into the pie shell.
- Arrange apple slices overtop of custard.
- Spread the melted apricot preserves on top of apple slices.
- Roll out remaining dough to form a 10" round.
- Cut the dough into 12 (1/2" wide) strips.
- Moisten the rim of pie shell with cold water.
- Arrange six dough strips across the pie filling, press the ends of the strips to the rim of the pie shell and trim.
- Arrange remaining strips at right angles to the first strips to form a lattice.
- Trim and crimp the edge decoratively.
- Mix egg yolk and 1 tbsp water together, brush on lattice to make crust glisten.
- (do not brush egg yolk on edge) Bake at 425 degrees for 40 minutes.
Nutrition Facts : Calories 431.7, Fat 18.3, SaturatedFat 7.6, Cholesterol 120.6, Sodium 266.8, Carbohydrate 65.6, Fiber 3.2, Sugar 35.8, Protein 4.5
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