BEST APPLE PIE JAM
A friend gave me this wonderful recipe, and oh my, it is so good. Just like a extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, "this recipe was EXCELLENT!" It is excellent on English muffins, pancakes or toast. Even over Ice cream too!!
Provided by michEgan
Categories Apple
Time 23m
Yield 3 pints
Number Of Ingredients 9
Steps:
- Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
- Add pectin and the butter and spices, lemon juice.
- Bring to a boil.
- Add sugars and bring back to a full rolling boil, boil 1 minute.
- Stir constantly.
- Remove from the heat.
- Skim off any foam.
- Ladle into hot jars leaving 1/4-inch headspace.
- Put on lids.
- Process in water bath 10 minutes.
OLD FASHIONED APPLE PIE
Apple pie ...so American, so delicious. A true classic. Enjoy!
Provided by Arletta
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
- Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g
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 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.
PIE BAKED APPLES
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top 1/2 inch from the 4 apples. Using a melon baller or spoon, dig out the insides of the apples and reserve, leaving 1/4 inch flesh next to the skin. Remove the cores and seeds and discard.
- Coarsely chop the scooped fruit and add it to a medium bowl; you should have at least 1 1/2 cups. If not, peel, core and dice the additional apple and add it to the bowl. Sprinkle the lemon juice over top and toss to coat. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt to the bowl and mix. Divide the filling among the hollowed-out apples.
- Roll out the pie crust and using a pastry wheel, cut it into 1/4-inch-thick strips. Brush a light coating of egg wash along the top edge of each apple. Weave the strips into a lattice atop each apple, using the egg wash to adhere (see Cook's Note). Lightly brush the top of each lattice with the egg wash.
- Place the apples in an 8-by-8-inch baking dish. Add 1 inch of water to the bottom of the dish. Cover with foil and bake for 20 minutes. Remove the foil and bake until the crusts are golden brown and the filling is bubbling, an additional 25 minutes. Place the apples on a cooling rack to cool to room temperature before serving.
APPLE PIE
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED APPLE PIE JAM
This is a recipe a friend shared with me many years ago. From the first time I tried it I knew it was a keeper! I made a batch of the jam and there was a little left in the pot so I poured it into a small bowl to pop into the refrigerator. I did the fatal mistake of taking a spoonful to try it. It never made it the refrigerator after all!
Provided by Kim A. Heaphy
Categories Low Protein
Time 35m
Yield 7 cups
Number Of Ingredients 9
Steps:
- Chop apples fine and place in a 4 cup measuring cup, ensuring they are heaping. Add water (or apple juice) to the 4 cup line while the apples are still in the measuring cup.
- Place apples, pectin, butter, lemon juice and spices into a pot and bring to a boil.
- Add sugars and bring back to a full rolling boil, continue boiling for 1 minute.
- Remove from heat and skim off any foam.
- Ladle into sterilzed jars, leaving 1/4-inch space.
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