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4 Pints of Apple Pie Jam.......Mmmmmm!

14 years ago

I made my first attempt at making jam the other day. I thought I would try Linda Lou's Apple Pie Jam. It is delicious. Kudos to Linda Lou for this recipe!

After processing, the apple bits wanted to float. After lids popped and they cooled for a bit, I just tip jars upside down a few time to mix things up before it set completely. That did the trick. Next time I'll just grind apple bits smaller. I can't wait to make more of this stuff. I'm thinking of giving it as gifts at Christmas.

Thanks for another GREAT recipe Linda Lou!

Paul

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Comments (4)

kathy_in_washington
14 years ago
Paul, I see you're a fairly new member of this forum -- but don't know if you're new to canning, too. Isn't it just so exciting to find a recipe and make a product that you just love? And isn't it fun to start thinking about making gifts for the holidays ... knowing that the recepients will enjoy it as much as you?

I didn't think that Linda Lou's recipe made as many as 4 pints though, but happy that yours did. This recipe is on my "to do" list for early next week when I have time to start on our couple hundred pounds of apples from our orchard.

I've been busy making many varieties of jams and chutneys ... for gifts, to donate to the church bazaar next month, and for us. Having such fun.

Thanks for sharing your enthusiasm!

Kathy
readinglady
14 years ago
If you wish to try the original Dutch Apple Pie Jam, it's on the Sure-Jell site. Just add the raisins.

Carol

Here is a link that might be useful: Dutch Apple Pie Jam
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Cranberries, the 'Craisin' kind are great added to an apple jelly, as are dried cherries. For the no sugar pectin, you may not see the set at all, so you could recook it again and dont add any more sugar, but add another box of the no sugar pectin at the proper time. If you had used Pomona that issue would not occur and both batches could have been done as a single batch. Sometimes jellies tend to take longer to set, up to a month. I usually have a small saucer that is frozen and place a little of the simmering mixture on it, then back into the freezer for another minute. It will either set or will remain liquid, which tells me its ready or needs more help. For the no/low sugar pectins, they are a bit more sensitive to a long cooking, and for after opening storage, where they can get 'weapy' or mold. The Clear Jel is more of a thickener like corn starch, the texture in a jelly would be more like a pudding. You can find Pomona in many natural food stores as well as a decent price from Barry Farms. The cost is close to a no/low sugar pectin, but the Ball brand pectin can only do about 5-6 cups, whereas the Pomona can make up to 30 cups in a single batch. For anyone having a first attempt at jelly making, you did well though, so make a lot more, once you get the whole process to come together correctly.
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gsevens
Original Author
14 years ago
Kathy,
Yes I'm fairly new to this forum. I'm even newer to canning. Just started recently, and love it. I really enjoy it. I think that Linda Lou's recipe is supposed to make 3 pints. Somehow I got 4. I don't know what happened. I never fall short on the yields. I always seem to get at least one more jar than I am supposed to.

Carol,
Thanks for that link. I'll have to try that recipe too.

Paul
lantanascape
14 years ago
Thanks for the Dutch Apple Pie link. I made the Ball Apple Pie in a Jar a couple weeks ago, and want to do another batch.

When my in-laws were here last week, I made cinammon rolls and used the APinaJ instead of brown sugar for a filling (added a sprinkle of cinnamon. Everyone raved about them and they disappeared quickly. Thought I'd throw out that alternate use for this tasty stuff!

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