how can i make apple jam?

Answer 1

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Answer 2

Here's a quick jam for using up all those fall apples. Great as gifts. Cooking time includes processing time.

2 cups water
3 lbs tart apples, cored,peeled and chopped
7 1/2 cups sugar
1 1/2 teaspoons allspice
2 teaspoons cinnamon
1/4 cup lemon juice
1/2 bottle liquid pectin


* < 30 mins Jams & Preserves
* Northeastern U.S. Jams & Preserves
* Apples Jams & Preserves
* Fall Jams & Preserves
* Vegan Jams & Preserves

1. In a blender combine water and apples and puree.
2. You will need to do this in batches.
3. Measure 5 cups of the puree and pour into a large stainless or enamel pot.
4. Add the sugar, spices and lemon juice.
5. Place on high heat, stirring constantly until a full boil is reached.
6. Boil hard for 1 minute.
7. Remove from heat, stir in pectin, skim off foam and ladle into jars, leaving 1/2 inch head space.
8. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
9. Adjust times for higher levels.

Answer 3

SPICED APPLE JAM

12 c. fresh apples or any other fruit you desire or 4 (1 lb.) frozen fruit, thawed
4 tbsp. lemon juice
14 c. sugar
4 tsp. cinnamon
1 tsp. each ground cloves and allspice
4 pouches liquid pectin
Melted paraffin

Remove core and skin from apple and save. Make sure fruit is cut in cubes for cooking. The 12 cups are measured after the apples or other fruit has cooked. Measure the 12 cups solidly. Pour into very large canning pot.
Add lemon juice, sugar and spices mixing well. Bring to a full rolling boil (a boil that cannot be stirred down) and boil, stirring, 1 minute. Remove from heat immediately and stir in pectin.

Ladle into hot jelly glasses or jars. Pour 1/8 inch hot paraffin over top (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool place.


APPLE JELLY

Using the core and skin cover with water and bring to a boil. Measuring the juice by cups 3 cups juice, 1 tablespoon lemon juice, 3 1/2 cups sugar, 1 teaspoon cinnamon, 1/4 teaspoon each ground cloves and allspice; 1 pouch liquid pectin for each 3 cups of juice make 1 jar jelly.

Answer 4

very easy recipe
do it step wise
1- peel and grind an apple
2- take a stove and put water and those apple in it
3- now add 2 spoons of sugar and half spoon of honey
4- then add a little bit of salt and lemon
5- close the stove and after 5 min your jam is ready

by using these 5 steps u can make a dainty and scrumptious apple jam

Answer 5

Here's a couple I found that look really great. Hope they work for you!

Blackberry and Apple Jam

2 lb. cooking apples
2/3 c. water
1/2 c. lemon juice
2 lb. blackberries
4 lb. sugar
Peel and core and slice the apples. Put the apples into a saucepan with the water and lemon juice and simmer for about 10 minutes or until tender. Add the blackberry and sugar and cook, stirring constantly, over a low heat until the sugar is dissolved.
Bring to a boil and boil rapidly until the setting point is reached. Pour into warm sterilized jars and seal immediately.

Maple Apple Jam

16 c. peeled, chopped apples
1 1/2 c. pure maple syrup
2 c. apple cider
1 tsp. cinnamon
1 tbsp. lemon juice
Combine all ingredients in a large kettle. Bring to a boil. Continue to boil until mixture thickens, about 10 minutes. The jam is ready when it beings to hold shape when dropped into a cold plate. Remove from heat and skin off foam.
Ladle into hot, sterilized half-pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes. Cool undisturbed for 12 hours. Makes about 12 half pints.

Spiced Apple Jam

12 c. fresh apples or any other fruit you desire or 4 (1 lb.) frozen fruit, thawed
4 tbsp. lemon juice
14 c. sugar
4 tsp. cinnamon
1 tsp. each ground cloves and allspice
4 pouches liquid pectin
Melted paraffin
Remove core and skin from apple and save. Make sure fruit is cut in cubes for cooking. The 12 cups are measured after the apples or other fruit has cooked. Measure the 12 cups solidly. Pour into very large canning pot.
Add lemon juice, sugar and spices mixing well. Bring to a full rolling boil (a boil that cannot be stirred down) and boil, stirring, 1 minute. Remove from heat immediately and stir in pectin.

Ladle into hot jelly glasses or jars. Pour 1/8 inch hot paraffin over top (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool place.

APPLE JELLY
Using the core and skin cover with water and bring to a boil. Measuring the juice by cups 3 cups juice, 1 tablespoon lemon juice, 3 1/2 cups sugar, 1 teaspoon cinnamon, 1/4 teaspoon each ground cloves and allspice; 1 pouch liquid pectin for each 3 cups of juice make 1 jar jelly.

Answer 6

Boil them for 1 hour , then take them and mash them with a really good masher, or blender.... Add your honey, cinnamon, nutmeg, and or sugar, tons of butter.....Buy a really goood MASON Jar, w/ some wax lidding that can seal it, super good and then store it for some time in your fridge or out on the counter.... I'm just going by what I saw my grandma do as a child...... watching her...make canned peach jams and canned peaches, period.... Have fun w/ it, be creative!! Make it your way!

Answer 7

Jam a bunch of apples in a jar, seal it and wait three months till they rot. Then they taste good.

Answer 8

Play some great music :) no really, just kidding. Search on Foodtv.com they've got everything there.