Ingredients
- 6 Large crisp apples
- 2 Cups of apple cider
- 1 Box of Pectin
- 1 Cup of sugar
- 3 Tbs of cinnamon
- 8 - 4 oz Jars
Instructions
- Peel and finely chop apples.
- In a large sauce pan place apples. Add 1 cup of sugar and apple cider. Over a medium heat let fruit cook for about 10-15 minutes. Once fruit comes to a boil add one package of fruit pectin. Stir fruit so it does not stick. Continue cooking over a medium heat until sauce becomes thick.
- I do not like chunks in my jam. if you're like me, then use a potato masher and mash the fruit chunks or pour into your food processor pulse for 1 minute.
- With a ladle, pour into mini mason jars. Place the lids and rings on each jar make sure they are tight and push the lid down. Place in the fridge. Let cool for 1-2 hours. Enjoy!
Nutrition
Notes
Pro Tips for the Best Apple Jam
- Judge the set cold, not hot: spoon a little onto a plate you chilled in the freezer. If it wrinkles when you nudge it, you are there.
- Add pectin to hot fruit, not cold: stirring it into an already-boiling pot helps it dissolve evenly and set cleanly instead of clumping.
- A pat of butter tames the foam: a small knob stirred in as it boils knocks back that white foam so your jam stays clear and glossy.
- Do not walk away once the pectin is in: this is the scorch zone. Keep stirring and keep the heat steady.
- Runny after chilling? You can rescue it: return it to the pot, add a little more pectin and lemon, and bring it back to a boil for a minute.
- Restaurant habit, taste as you go: apples vary wildly in sweetness, so taste and adjust the sugar and lemon to the fruit in front of you.