Apple Pie Jam – Jelly

• 6 cups Peeled And Diced Granny Smith Applesapple
• ½ cups Waterwater
• ½ teaspoons Butterbutter
• 3 cups Regular Granulated Sugarsugar
• 2 cups Brown Sugarbrown-sugar
• ¾ teaspoons Cinnamoncinnamon
• 1 box Small Box Powdered Fruit Pectinpectin

1. 01Cook apples, water and butter over low heat, stirring until apples are soft but not mushy. Stir in pectin and bring to a full rolling boil, stirring constantly. Add sugars and cinnamon and bring back to a boil, stirring constantly, for one minute. Remove from heat and skim off foam (if there is any). If you feel the jam is not thick enough for your taste, add another small box of pectin. Start by adding half of the second box then go from there.
2. 02Pour into hot jars, leaving ¼” headspace. Process jars in a boiling water bath for 10 minutes. Makes 7 half-pints.
3. 03Note: 6 cups of diced apples = 6 to 7 medium-sized apples.

Sign in and stock your pantry to see what you have for this recipe.