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Although I've been canning for years, I've never found a good apple 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!
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 76 calories, trace fat (trace saturated fat), trace cholesterol, 1 mg sodium, 20 g carbohydrate, trace fiber, trace protein.
Originally published as Apple Pie Jam in Cookin' Up Country Breakfasts Cookbook , p56
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Reviewed on Dec. 27, 2011 by udderlymooving
I make jam to sell to raise money for my Susan G Komen 3day for the Cure so I decided to try this recipe for the holidays and it is AWESOME! I made it with liquid pectin like it says and it is perfect! I am not sure why the one person above couldn't get it right but this is easy and I wouldn't change a thing!
Reviewed on Dec. 26, 2011 by OrangeMaple23
This is a GREAT recipe for Christmas gifts. Everyone i have given this too LOVES it and wants the recipe. I will definitely be making this next year.
Reviewed on Dec. 15, 2011 by aloha_todos
I made two batches. In both batches I had to nearly double the amount of apples to get to the 4 cups after cooking. The first batch turned out great, but on the second batch, I realized the recipe calls for liquid pectin. The first time I used the powder and it turned out great, but I do not want to make it that way as I want to ensure the sugar and other ratios are correct for best canning practies...even though food born illnesses are rare with sugared items, I'm not risking it. So the second time I used the liquid pectin and it did not set even after a few weeks. I'm an avid cook and canner and am searching online for a better recipe for this.
Reviewed on Oct. 29, 2011 by Koswlb
We made 6 batches of this jam. Excellent.
Reviewed on Oct. 22, 2011 by favcooker
Was easy to make and my husband loved it, especially on ice cream.
Reviewed on Oct. 18, 2011 by the4taals
I doubled the apples and spices, halved the water and sugar, used half brown sugar, really tasty, may even reduce sugar to 1/4 next time.
Reviewed on Oct. 18, 2011 by Saybeebisber
Just finished making this recipe for the second time. I cut the sugar to 3 1/2 cups as it was too sweet for my taste. My husband loves it over pancakes. My supply is dwindling, I just hope I will have enough for Christmas gifts. From now on I plan to have plenty on hand for giving. It's a keeper for years to come TOH, you're the best.
Reviewed on Oct. 04, 2011 by Koswlb
We have made two batches of this jam in the last few days. Yummy! Worth the time and effort. Left out the mace.
Reviewed on Sep. 21, 2011 by carol ann a
Wonderful recipe. We love it. We have a large tree of Grimes Golden Apples to work up. Thanks for the recipe. WV.
Reviewed on Aug. 20, 2011 by chefandersen
This was really good. Since I have kids though, I made some adjustments. I added an entire can of apple juice concentrate, no sugar, and a can of apple sauce. I tastes just like apple pie filling. I am going to be making this as gifts for the holidays.
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