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-MAPLE JAM
Make and share this Apple-Maple Jam recipe from Food.com.
Provided by Diana Adcock
Categories Apple
Time 55m
Yield 8 half pints
Number Of Ingredients 7
Steps:
- In a large saucepan combine all the ingredients.
- Bring slowly to a boil over medium high heat.
- Stirring constantly bring heat up to high and rapidly bring mixture to gelling point.
- Remove from heat.
- Skim Foam.
- Ladle hot jam into hot jars leaving 1/4 inch head space.
- Adjust caps and process 10 minutes in a boiling water bath canner.
- Should make 8 half pints.
Nutrition Facts : Calories 933.9, Fat 0.9, SaturatedFat 0.2, Sodium 11.3, Carbohydrate 242.9, Fiber 11.7, Sugar 223.3, Protein 1.3
MAPLE-APPLE JAM
Even if you've never made jam before, you can have delicious results with this simple recipe. Keep a jar for yourself and share the others with friends!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h55m
Yield 48
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, mix brown sugar and cornstarch; stir in cider and syrup until well blended. Add apples. Heat to boiling over medium heat, stirring until sugar dissolves. Reduce heat to medium-low. Cover; cook 25 to 30 minutes, stirring occasionally, until apples are tender. Remove from heat; stir in maple flavor.
- Meanwhile, fill 8-quart stockpot or deep Dutch oven about two-thirds full of water; heat to boiling.
- Ladle hot jam into jars, leaving 1/2-inch space at top of jar. Cover with lids. Using tongs, carefully place jars in pot of boiling water (jars should be covered with at least 1 inch of water). Return to boiling; boil 10 minutes to process. Using tongs, remove jars from water and place on cooling rack. When cool, press center on top of each lid to ensure it is sealed. If jar is sealed, the lid will not move up or down. Store opened jam in refrigerator.
Nutrition Facts : Calories 20, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
APPLE JAM
Make up jars of homemade apple jam and gift to friends and family. It's delicious spread simply on toast, or as a filling in your favourite cakes and bakes
Provided by Adam Bush
Time 55m
Yield Makes 2 x 500g jars
Number Of Ingredients 4
Steps:
- Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
- Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
- Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
- Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
- Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8.4 grams carbohydrates, Sugar 8.4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
APPLE ONION JAM
A wonderful concoction that is perfect with potato pancakes or vegetable fritters or alongside grilled chicken. From Provencal chef Maximum.
Provided by Chef Kate
Categories Apple
Time 1h10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine the onion in a small saucepan with three-quarters cup of the cider and the vinegar, allspice berries and jalapeρo. Bring to a boil over high heat, then reduce the heat to medium and cook, stirring occasionally, for 30 minutes.
- Remove and discard the allspice.
- Peel and core the apple, then cut lengthwise into eighths and crosswise into very thin slices. Add the apples to the onion mixture along with the remaining cider.
- Cook, stirring often, until the mixture is soft, about 30 minutes.
- Remove the mixture to a bowl and cool to room temperature.
Nutrition Facts : Calories 154.3, Fat 0.5, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 37.3, Fiber 6.3, Sugar 25.5, Protein 1.3
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