It’s officially fall! Cooler temperatures, bonfires, soups and chowders, hot chocolate, and apples! Lots and lots of apples.
This is one of our favorite jams.
INGREDIENTS
6 cups peeled and diced apples, about 1/2 inch in size
1/2 cup water
1/2 teaspoon butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 vanilla bean, split open
1 package powdered pectin
3 cups sugar
2 cups firmly packed dark brown sugar
To a large stock pot, add the apples, water, butter, cinnamon, nutmeg, and vanilla beans. Cook over low heat, stirring frequently, until the apples are tender.
Add the pectin and bring to a boil stirring continually. (There will not be a lot of liquid at this point.)
Once this mixture comes to a boil, add the sugars. Mix the sugars with the fruit and bring to a full rolling boil. Boil for one minute, stirring constantly to prevent sticking, then remove from heat.
At this point, I used an immersion blender to puree the majority of the apples. I did leave part of them whole. This step is totally your choice. If you prefer whole pieces of fruit in your jam, this step can be omitted.
Ladle the apple jam into sterilized jars, place on the two-piece lids, and process in a boiling water bath for 10 minutes.
This yielded 7 half pints of jam.
What can I use instead of pectin?
There really is no substitute for the pectin.
Can vanilla extract replace vanilla bean?
Absolutely! The typical conversion would be one tablespoon extract per vanilla bean.
Glory, pectin is what “gels” your jelly or jam. Pectin is extracted from citrus fruits, ground into a powder and Is used as the gelling agent in jellies and jams. In almost all cases it must be used to make these types of items. There are a few fruits that have enough of their own galacturonic acid (pectin) that you do not need to add more.
What kind of apples are used?
I use a mix of apples, but whatever you have available will work well. I like a tart (Granny Smith) and sweet (red delicious), etc. Honestly, any apple will work well with this recipe….enjoy!
Can the sugar be reduced by half if using sweet apples?
I would suggest using low-sugar pectin if you wanted to reduce the sugar. Pectin is formulated to be used with a certain amount of sugar to ensure a proper setting.
I have some apples that I have cut up and froze. Can I thaw them and use them in this recipe or will they be too mushy?
If they are a firm apple they might be ok to use for this recipe. If they are soft apples they will probably turn mushy. However, I have blended this recipe with an immersion blender before and made a smoother jam. Soft apples would probably be ok for that.
Once you have done the water bath. Do you sit yhemnon the counter to cool?
Also I how long will these last once opened? Also do you have to store them in the fridge if they are not opened?
You do need to rest them on the counter after the water bath. My rule is to leave them for 24 hours before moving them which gives the lids time to seal properly. They do not need to be refrigerated until you open them. Once opened and refrigerated they will stay fresh for 2-3 months, but ours never last that long.
I just made a double batch. O-M-Goodness!!!! Absolutely DEEEE LISH! I did double the amount of vanilla and used extract in place of bean. 4 large apples equal 6 cups cubed. THANK YOU FOR SHARING THIS WONDERFUL RECIPE!
You are so welcome! Enjoy!
How much head space did you leave? Sounds delicious!
1/4 inch headspace is all that is required.
I just finished canning guava jam and have jars left, so I cannot wait to make this. I have some honey crisp apples. Would they work? I also wonder if adding some almond extract would be okay.
Honeycrisp apples would be a great choice. You want firm apples that don’t disintegrate when cooked. I think almond extract would be wonderful!
Can you use liquid pectin instead and can you purée the apples before boiling?
I’ve never made it with liquid pectin before but I’m sure it could be done. You would probably have to adjust the sugar since that’s what makes it set properly. The instructions in the box would probably tell you how much to add for apple jam. Yes, you can puree the apples. I do it after it is cooked.
If I just placed the jam in jars and did not can them would the jam last in the refrigerator the 2-3 months?
Yes, they should be fine. Enjoy!
Can I used liquid pectin if so how much
I’ve never used liquid pectin for this so I’m not sure how much you should use? I’m so sorry. You could probably look at the instructions for the liquid pectin and see how much they recommend for apple jam.
I only have pint jars. If I wanted to use those, what are use of water bath longer than 10 minutes?
Increase the time in the water-bath by 5 minutes.
Could you please tell me what quantity a packet of pectin is, I can only seem to find tubs of pectin. Thanks
Pectin comes in individual small boxes containing 1.75 oz. I found this website that lists tablespoon equivalents for bulk purchases. I hope that answers your question. https://www.allamericancanner.com/ballpectin.htm
If you use 2_3 wild (crab apples) you don’t need pectin. As they naturally contain pectin and were used during wartime when pectin was not widely available due to stortages.
Absolutely! I’ve even made jelly from crab apples to use as pectin for jellies/jams. It works very well. Thank you for the suggestion!
Hi Debbie. Thanks for this recipe. I’m picking up a five gallon bucket of apples.
making it as you have stated can i use low sugar pectin with it?
I have not tried using low-sugar pectin, I’m sorry. I did a quick Google search and this is what I found: “Can you substitute low sugar pectin for regular?
Regular pectin needs different proportions of sugar and acid to gel properly than (LM) pectin. More fruit is used for the amount of sugar, so the flavor is less sweet and more fruity. Substitute sweeteners cannot be used.” I hope that helps.