Sunday, September 4, 2011

Canning Golden Apple Pie Jam

This is one of the very best things I've put in my mouth!  Oh my is it good!  Last night I made Golden Apple Pie Jam~ the very first sweet canning I have done.  Up to this point I have canned cucumber pickles, cucumber bread and butter pickles, squash pickles, okra pickles and jalapeno peppers.  This was my first attempt at a jam and it was so easy.  I will be making a lot more of this for sure! (My recipe only made 6 1/2 pint jars~ although the recipe says 7.)

Golden Apple Pie Jam


  • 4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)
  • 1 cup water
  • 5 cups sugar
  • 1/2 teaspoon butter
  • 1 pouch (3 ounces) liquid fruit pectin
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace, optional


  • 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.)
  • Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.
  • Remove from the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.
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.

1 comment:

They call me "Deb" said...

Oh I can almost smell it cooking! Yummm.