Columbus Foodie

I knew for sure that I wanted to participate in the Putting Up blogging event as soon as I saw the announcement, because last year is the year I learned to do home canning. But I wasn’t sure what I could make - it’s just the beginning of the growing season here, and strawberries aren’t even in season yet. And since my main priority in canning is keeping it local, I decided to drag out an oldie but goodie that I made late last summer.

This Apple Pie Jam tastes just like what it sounds like - apple pie filling. Rather than using it as jam on toast (which I’m sure would be tasty as well), I’ve been heating it up and using it as a sauce for pancakes, a glaze for pork chops, etc. Keep an eye out to see how I use it for this month’s Recipe Remix.

Best Apple Pie Jam
recipe courtesy Recipezaar

4 cups tart apples, chopped
1 1/2 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
4 c. sugar
1 c. brown sugar, packed
1 (1 3/4 oz) box dry pectin
1 tsp. butter

Measure apples in a measuring cup, and then add in the same measuring cup water to fill up to the 4 cup line (with the apples in it). Put into a heavy saucepan. Add pectin, butter, spices and lemon juice. Bring to a boil.

Add sugars and bring back to a full rolling boil, and boil for 1 minutes, stirring constantly. Remove from heat, and skim off any foam.

Ladle into hot sterilized jars, leaving 1/4″ headspace. Put on lids, and process in water bath 10 minutes.