Apple Pie Jam

My thumb is finally healing from my apple-peeling incident, but things are not the same as before on the right side of my left hand. I have a band-aid covering it at all times because looking at it reminds me of the pain I felt on that day! I would prefer never to experience anything like that again!

I promised that I would continue to post some apple recipes, so here is another delicious one. It took me THREE batches to get this jam just right. It was worth the effort (shout out to my apple peeler for making it easy!) because I learned a very important lesson: DO NOT OVERCOOK. Even if the mixture appears runny, do not cook past the 20-minute mark or you will have an apple-jam ROCK on your hands. Try cleaning that out of a pan! Like slicing a huge chunk of flesh from your thumb, it is not super fun or recommended.

In a Dutch oven or heavy saucepan, add the apples, lemon juice, sugar and spices.

Set heat to medium. Once boiling, set your timer for twenty minutes. Stir often! When 20 minutes is up, remove from the heat and let the jam cool.

Pour into mason jars, seal them up and pop them in the fridge. These will be good there for 4-6 weeks. I promise they won't last longer than that. We all LOVED this stuff. I caught Elijah a handful of times in the fridge with a SPOON, eating this straight out of the jar.

Enjoy! And be careful with those sharp knives, people!

Apple Jam

Do not overcook this jam! Remove from heat source after 20 minutes. You're gonna love this stuff!

Contributed by Megan Porta from pipandebby.com.

Published Oct 1, 2014

Serves:

three 1/2-pint mason jars

Total time:40 min

Apple Jam

Ingredients:

  • 6 medium apples, peeled, cored and chopped
  • 3 cups sugar
  • Juice from 1/2 lemon
  • 1 teaspoon apple pie spice (substitution: 1/2 teaspoon each of nutmeg and cinnamon)

Instructions:

  1. Place all ingredients in a Dutch oven or heavy saucepan. Bring to a boil over medium heat. Cook, stirring frequently, for twenty minutes.
  2. Remove from heat and let cool. Pour into mason jars and seal tightly. Store in the refrigerator for up to 4-6 weeks.