In early September, I agreed to host a canning demonstration at Oakland Nursery’s Fall Festival. I said I would make a local fruit jam, figuring that I would pick up something in season the day before at the farmer’s market.
With very warm early fall temperatures, fruits ripened far ahead of what’s typical for this season. I looked at several markets this weekend and could only find one Ohio fruit ripe and available: apples.
Thus, the invention of apple pie jam. Spiced gently with cinnamon, clove, and nutmeg and sweetened with brown and white sugar, this jam is reminiscent of apple pie filling. Spread on buttery crackers or toast, apple pie jam is a great way to treat yourself to fall flavors year round.
Apple Pie Jam
For four to five half pints:
8 cups finely diced or shredded peeled apples of at least two varieties
1 cup water
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
5 teaspoons calcium water (comes with Pomona’s Pectin)
1 1/2 cup packed brown sugar
3/4 cup white sugar
5 teaspoons Pomona’s Pectin
1. In a heavy bottomed pan, combine apples, water, cinnamon, cloves, nutmeg, and calcium water. Heat over medium heat until apples are tender, approximately 15 minutes.
2. Meanwhile, mix sugars with Pomona’s pectin.
3. Bring apple mix to a boil.
4. Stir in sugars and pectin.
5. Return to a boil for one minute, stirring constantly.
6. Turn off heat.
7. Immediately ladle into sterilized half pint jars. Leave 1/4 inch head space. Screw on two part lids.
8. Process in boiling water bath for 5 minutes. Remove from water and let rest for 24 hours to fully set.
9. Store sealed jars at room temperature. Once opened, store in refrigerator and eat within three weeks.
This recipe added to Hearth and Soul blog hop.